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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A nice summer treat served with either ginger ale or champagne. Can be frozen in a pan or made in a 2-quart ice cream freezer and freeze according to the manufacturer's directions. Time to make doesn't include freezing time Ingredients:
4 cups rhubarb (fresh or frozen sliced) |
1 1/4 cups cranberry juice |
1 cup sugar |
2 cups sliced strawberries |
champagne (optional) or ginger ale (optional) |
Directions:
1. If using frozen rhubarb, thaw slightly.
2. In medium saucepan combine rhubarb, 1/2 cup of the cranberry juice and sugar.
3. Bring to boiling, reduce heat, cover and simmer for 5-8 minutes or until sugar is dissolved and rhubarb is tender.
4. Remove from heat and stir in remaining cranberry juice and strawberries. Cool.
5. Place half mixture in blender process until smooth. Transfer mixture to 9x9x2 inch nonmetal freezer-proof container.
6. Repeat with remaining rhubarb mixture.
7. Cover and freeze for 4-5 hours or until nearly firm.
8. Break frozen mixture into small chunks and place in chilled large bowl.
9. Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container.
10. Cover and freeze for at least 6 hours or until firm.
11. To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little champagne or ginger ale around the fruit ice.
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