Preparation:
1. In a saucepan cook rhubarb with 1/4 cup water over low heat for about 10 minutes or until juices are released.
2. Stir in sugar; increase heat to medium, cover and cook for about 5 minutes or until tender.
3. In a food processor, puree rhubarb and strawberries until smooth.
4. Pour into shallow metal pan.
5. Freeze for 3-4 hours or until almost firm; break up into chunks and transfer to a food processor. Puree until smooth.
6. Place in chilled airtight container for 1 hour or until firm.
7. Store in freezer for up to 1 day.
Notes: Can also place in an icecream maker. |
