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Ingredients
- 5 cups rhubarb, cut into 1" pieces
- 1.5 cups strawberries, hulled and halved, if large
- 1 cup sugar
- 2 cups heavy whipping cream
Method
- Make the rhubarb-strawberry compote: place fruit and sugar with a few tablespoons of water in a deep pot. Over medium-high, bring to a boil and stir occasionally till fruit is soft and breaks down upon stirring. Remove from heat, transfer to bowl, and chill.
- Once compote is cold, stir in cream and return to fridge. Chill 3-6 hours. Freeze in ice cream maker, according to machine directions.
- Note: I was able to fit all of the mixture into my ice cream maker (Cuisinart 1.5 Qt), but it was very very full. If this bothers you, remove 1/2 C - 1 C of the mixture and use for another purpose (would be good in oatmeal, stirred into granola, etc).
