At this time of year my garden is full of rhubarb ready to harvest and I'm always trying to think of new ways to use it, apart from the standard crumble that is. As the weather has been so lovely for the past few weeks couldn't think of anything nicer than homemade ice cream. Here's a receipe for it....it seems to easy to be true! so I'm going to attempt it this weekend.

You will need:

6 cups sliced fresh rhubarb
3 cups sugar
2 teaspoons lemon juice
2 cups heavy whipping cream

Place rhubarb in a baking dish. Sprinkle with sugar. Cover and bake at 200° for 40 minutes or until tender, stirring occasionally. Allow to cool.
Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.
Click here for my new Ice cream bowls