Rhubarb-Strawberry Ice Cream - cooking recipe

Ingredients

1 lb fresh rhubarb, tops trimmed, cut into 3/4 inch pieces
1 cup sugar, divided
1 lb frozen strawberries
1 tablespoon fresh lemon juice
3/4 cup heavy cream

Preparation

In a large saucepan, combine rhubarb and 1/2 cup sugar.
Bring to a boil, stirring constantly.
Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
Pour into a bowl and refrigerate until cold, about 2 hours.
In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
Process strawberries until finely chopped, but still frozen.
With motor running, pour in cream.
Process until creamy, but still frozen, scraping frequently.
Spoon ice cream into a large bowl.
Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
Freeze until firm, 2 hours or overnight.
If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.