Rhubarb Ice Cream

13412105_1289488007745960_5328857928965086065_o (1)Quick! Before the rhubarb is all gone, make this simple and delicious homemade ice cream. Perfect on its own, or layered in a strawberry shortcake…

Rhubarb Ice Cream
2 cups finely diced Rhubarb
3/4 cup Sugar
pinch Salt
2 cups Whipping Cream
1 cup Milk
2 teaspoons Vanilla

In a small saucepan over medium-low heat, stir together the rhubarb, sugar and salt. Let the mixture come to a boil, then reduce the heat and simmer until the rhubarb is tender and falls apart, about ten minutes. Scrape into a large bowl and cool in the refrigerator for at least an hour. Stir in the whipping cream, milk and vanilla. Freeze in an ice cream maker according to the manufacturer’s instructions.