Rhubarb-Strawberry Ice

Rhubarb-Strawberry Ice

Rhubarb-Strawberry Ice

Perfect for a hot Summer day, try the tantalizing Rhubarb-Strawberry Ice!


  • 4 Cups Organic Rhubarb, slightly thawed
  • 1 1/4 Cups cranberry juice cocktail or unsweetened cherry juice
  • 1 Cup sugar
  • 2 Cups sliced Organic Strawberries
  • Champagne or ginger ale (optional)


  1. In a medium saucepan stir together Organic Rhubarb, 1/2 Cup of the juice, and sugar
  2. Bring to boiling
  3. Reduce heat
  4. Cover and simmer for 5-8 minutes or until Rhubarb is tender and sugar dissolved
  5. Remove from heat and add remaining 3/4 Cup of juice and berries
  6. Cool to room temperature
  7. In a blender or food processor cover and blend/process Rhubarb mixture, half at a time, until smooth
  8. Transfer mixture to a 9×9″ non metal freezer container, cover and freeze 4-5 hours or until almost firm
  9. Chill large bowl in refrigerator or freezer
  10. Break frozen mixture into chunks
  11. In the chilled bowl beat chunks with an electric mixer on medium speed or until smooth but not melted
  12. Cover and freeze at least 6 hours or until firm

To Serve:

Use a small ice cream scoop or melon baller to scrape the surface of ice and shape into balls. Scoop 4-5 scoops on to the dessert plate and if desired pour champagne or ginger ale around ice. Garnish with mint and serve immediately.

Serves 12

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