- 6 cups fresh rhubarb, large dice
- 1.5 cups sugar
- 1.5 cups water
- (2 strawberries and/or 1 TBSP organic raspberry jam) Optional
- 1/4 cup plus 2 TBSP (= 6 TBSP) small diced candied ginger.
- 3 TBSP vodka
Simmer first 3 ingredients until most rhubarb dissolved. If color is not pinkish enough, add 2 large cut strawberries and/or a tablespoon of organic raspberry jam and simmer until soft or dissolved.
Blend with immersion blender until smooth.
Stir in vodka and candied ginger. Most will melt, but some small pieced will still be there. A little bit of rhubarb may there too, which is also fine.
Pour into a bowl with a pour spout. Chill at least 4 hours until cold.
In thoroughly chilled bowl (15 hours in freezer) of ice cream maker, stir on speed 1 for about 10-12 minutes or until it starts slipping. Pour into two 3-cup containers with lids (or smaller sizes), and chill for at least an hour.
