BOIL rhubarb in a medium saucepan (without added water) over high until tender and all liquid has evaporated, about 10 min. Rhubarb should measure about 1/3 cup. Chill until rhubarb is completely cooled.
BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk and rhubarb until just combined. Mixture should be smooth and fluffy.
SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.
Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.