Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          chopped rhubarb -- fresh or frozen
   1      cup           sugar
   2      cups          strawberries -- fresh or frozen

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.