Strawberry Rhubarb Ice

DIRECTIONS

• In a 3 quart saucepan combine all ingredients.
• Heat mixture to boiling over medium heat stirring occasionally.
• Continue to cook until mixture bubbles and thickens,about 10 minutes.
• Remove mixture from heat and cool to room temp.
• Puree mixture in food processor with chopping blade (or in blender).
• Pour into container of ice-cream make and process into ice following manufacturers directions.
• Transfer to freezer container and freeze.
• Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
• Cover with plastic wrap.
• Freeze mixture until firm.
• Break mixture into 1 inch chunks.
• Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
• Put back in freezer until serving time.
• Just before serving let ice stand at room temp for 15 minutes to soften slightly.