Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 cups chopped rhubarb -- fresh or frozen

  3. 1 cup sugar

  4. 2 cups strawberries -- fresh or frozen

Instructions Jump to Ingredients ↑

  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.

  8. Notes: Can also place in an icecream maker.


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