Preparation:
In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract and the water. Bring to a boil over high heat, reduce the heat to a simmer and cook for 20 minutes. The rhubarb should be very tender and falling apart. Carefully transfer the rhubarb to a food processor or blender and puree until smooth. You may need to do this in batches and begin by pulsing or flicking the on and off switch of the blender. Transfer the rhubarb puree to a bowl.
Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth. Combine the strawberries with the rhubarb. Chill the mixture in a refrigerator until thoroughly cool. This may be done overnight.
Freeze the mixture in an ice cream maker according to the manufacturer's directions. Add the mint while the mixture is freezing. Store in an airtight container in the freezer for at least four hours or overnight before usin |
