Rhubarb Ice Cream
2 cups fresh or frozen rhubarb, cut in cubes
1 cup whipping cream
½ can of sweetened condensed milk
Cook the rhubarb over medium heat, stirring often to keep it from burning. Cook it until is almost dry. Cool it completely and refrigerate for at least 2 hours.
After the rhubarb has been cooled, combine with the sweetened condensed milk.
Whip the cream to soft peaks and fold into the rhubarb mixture.
Pour into a freezer-safe container and freeze until firm.
I have used this mixture in an ice-cream maker, as well.