Strawberry Rhubarb Ice

Recipe by Dancer
READY IN: 20mins




  • 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.