Ingredients

Instructions

  1. boil water and rhubarb in a large saucepan for 10 minutes.
  2. strain into a bowl in a sieve, pressing down on solids, discard solids.
  3. add sugars to liquid, stirring to dissolve, add lemon juice.
  4. cool mixture in refrigerator.
  5. add to container of an ice cream maker according to manufacturer's directions.
  6. transfer to a freezer safe container, freeze for 1 hour.