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Rhubarb Ice Cream
  • 5 pounds fresh rhubarb
  • 5 pounds sugar
  • 3 to 4 quarts water
  • 1 gallon 30% cream
Prepare rhubarb, cut in inch-lengths. Boil it with the sugar and water for 1/2 hour. Add cream and freeze. Serves 50.
Submitted by Cassyjean - Torrington, CT May 31, 2009
6 min 60 min 66 min
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