RHUBARB  ICE CREAM

1 pound rhubarb, trimmed
2 cups heavy cream
1 cup sugar
1 tablespoon lemon juice


Pre-heat the oven to 375°F. 
Cut the rhubarb into half-inch 
(1cm) lengths
and place them in a shallow baking dish 
along with the sugar and the lemon juice. 

Place the dish on a lower shelf 
in the pre-heated oven. 

Cook for 15 to 20 minutes 
or until the rhubarb tender:
Let it cool slightly.

Pour the rhubarb in to the food processor.
Process until you have a smooth purée. 
Pour into a container, 
cover, and transfer to the fridge to chill.

Stir the cream into the rhubarb purée,
pour into an ice-cream maker 
Churn until the mixture has the consistency of softly whipped cream. 

Freeze for a minimum of 2 hours 
or until the ice cream is firm enough to serve.