Rhubarb Ice Cream

Prepared by Larry Pfarr with rhubarb he purchased from the St. Paul Farmers Market.

3 cups rhubarb
1 1/4 cups sweetened condensed milk
1 cup cold water
5 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 ½ cups heavy whipping cream whipped to soft peaks
Red food coloring (optional)

Chop rhubarb in a food processor until finely chopped. Don’t over chop.
In a large bowl, beat together rhubarb, condensed milk, cold water, sugar, vanilla and salt.
Gently fold in whipped cream until well mixed.
Add food coloring to obtain a nice pink shade.
Pour into a 13x9-inch pan and freeze 3 hours.
Ice cream can be eaten at this point but, if desired, transfer ice cream from pan to mixing bowl and beat until smooth but not melted.
Return to the pan and freeze another 3 hours.