Ingredients:

Preparation:

Put the sugar, water and lemon juice in a large saucepan. Stir over low heat until sugar dissolves. Increase heat, bring to a boil, add rhubarb, and simmer until rhubarb is tender (about 10 minutes). Transfer to food processor and puree until smooth. Stir in corn syrup. Cool. Freeze in ice cream maker.

Nutritional Information:

127 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 35g Carbohydrate; 0mg Cholesterol; 57mg Sodium