This is pretty much the same as a Delia Smith recipe I made this summer - simply the best ice cream I have ever tasted! And easy peasy to make, it was my first attempt at ice cream. I was going to put the recipe on here but there is no need now! It is incredibly flavoursome, rich despite there being no eggs in it. We made 4 litres using 2 lb of rhubarb fresh from the garden, and it was all eaten in a matter of weeks! One thing to note: this is a real pain to spoon out, so let it warm a little before you try or you will bruise your hands!