Summary

Ingredients

• 350 g rhubarb, (peeled, cut into pieces)
• 200 g suar
• 1 packet vanilla sugar, bourbon
• 50 ml apple juice
• 200 g whipped cream
• Locust bean gum, (bindobin), 1 small. Measuring spoon

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Instructions

1. In the apple juice, boil the rhubarb pieces with sugar and vanilla sugar until soft, allow to cool and puree finely with the blender.
2. Add the cream and 1 small measuring spoon of bindobin (is from the health food store, a measuring spoon is included), stir everything very well and place in the ice cream maker.
3. Since the ice cream becomes very soft and creamy, it may need to be frozen for a while.