2 pounds rhubarb, ends trimmed, cut into chunks
1 cup granulated sugar
1 pound strawberries, cored, cut into chunks
Combine rhubarb and sugar with a tablespoon of water in a medium saucepan and place over medium heat. Cook the rhubarb, stirring occasionally, until it almost falls apart, about 5 to 8 minutes. Add the strawberries and cook for an additional 5 minutes. Off from the heat, purée the fruit with an immersion blender. Chill at least 2 hours or overnight.
Transfer mixture to ice cream maker and churn for about 40 minutes, depending on the machine. Transfer to a large container, such as a loaf pan, cover with plastic wrap, and refrigerate until hard, about 12 hours or overnight. Yield: 2 quarts.
- Recipe courtesy of Gastronomer's Guide.