Rhubarb Ice Cream

Directions

1. 1
   In saucepan combine rhubarb, 3/4 cup sugar and water.
2. 2
   Cook covered for 10 to 15 minutes or until tender.
3. 3
   Cool slightly.
4. 4
   Add lemon juice, salt and coloring.
5. 5
   Pour into 8-cup freezer container.
6. 6
   Freeze firm.
7. 7
   Break into chunks.
8. 8
   Place in chilled bowl and beat smooth with electric beater.
9. 9
   Beat egg whites until soft peaks form.
10. 10
    Gradually add 1/2 cup sugar beating to stiff peaks.
11. 11
    Fold whipping cream into rhubarb mixture along with egg mixture.
12. 12
    Freeze firm.
13. 13
    Makes 1/2 gallon.