In general, making a fruit ice is easier than making ice cream. This recipe for rhubarb fruit ice is certainly no exception. The main challenge will be not burning the sugar while you’re boiling it into sugar syrup.
1 cup water
1 cup sugar
1 1/2 pounds young rhubarb
Juice of 1 lemon
1 pint small strawberries
Combine water and sugar in a saucepan, and bring to a boil to form a syrup. Simmer for 5 minutes while stirring. Add rhubarb, and cook until tender. Add lemon juice and strawberries, and press through a sieve. Put in a covered plastic container, and store in freezer until almost frozen. Take out, scrape down, and refreeze. The preparation will keep well in the freezer for about three weeks.
For more rhubarb recipes see All About Rhubarb Plants.