Strawberry Rhubarb Ice - cooking recipe

Ingredients

2 cups chopped rhubarb
1 pint ripe strawberry (rinsed, hulled, sliced)
1/3 cup Grand Marnier
1/2 cup sugar (more or less to taste)

Preparation

In a 3 quart saucepan combine all ingredients.
Heat mixture to boiling over medium heat stirring occasionally.
Continue to cook until mixture bubbles and thickens,about 10 minutes.
Remove mixture from heat and cool to room temp.
Puree mixture in food processor with chopping blade (or in blender).
Pour into container of ice-cream make and process into ice following manufacturers directions.
Transfer to freezer container and freeze.
Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
Cover with plastic wrap.
Freeze mixture until firm.
Break mixture into 1 inch chunks.
Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
Put back in freezer until serving time.
Just before serving let ice stand at room temp for 15 minutes to soften slightly.