Image Credit : Mama’s Cooking Recipes
Ingredients:
– **4 cups** chopped rhubarb
– **1 cup** granulated erythritol or stevia (adjust to taste)
– **1 (3 oz)** package sugar-free strawberry or raspberry flavored gelatin
– **1 cup** heavy whipping cream
– **1 teaspoon** vanilla extract
Instructions:
1. Cook the Rhubarb
– **Prep the Rhubarb**: Chop 4 cups of fresh rhubarb into small pieces.
– **Combine and Cook**: In a medium saucepan, combine the chopped rhubarb with 1 cup of granulated erythritol or stevia. Cook over medium heat, stirring occasionally, until the rhubarb is soft. This should take about 10-15 minutes.
2. Dissolve the Gelatin
– **Add Gelatin**: Once the rhubarb is softened, remove the saucepan from heat. Stir in the package of sugar-free strawberry or raspberry flavored gelatin until it is completely dissolved.
– **Cool the Mixture**: Allow the rhubarb mixture to cool to room temperature.
3. Whip the Cream
– **Whip the Cream**: In a separate mixing bowl, whip 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract until stiff peaks form. Use an electric mixer for best results.
4. Combine Rhubarb and Cream
– **Fold Together**: Gently fold the cooled rhubarb mixture into the whipped cream. Make sure to mix until well combined but be careful not to deflate the whipped cream too much.
5. Chill and Set
– **Transfer to Dish**: Transfer the mixture into a serving dish or individual dessert cups.
– **Chill**: Place in the refrigerator and chill for at least 2-3 hours, or until the mixture is set.
6. Serve and Enjoy
– **Serve**: Once set, scoop out the ice cream and serve. You can garnish with a few fresh rhubarb slices or sugar-free whipped cream for extra flair.
– **Enjoy**: Dig into your delicious, creamy, and refreshing sugar-free rhubarb ice cream!