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Ingredients Edit

Directions Edit

  1. In a medium saucepan, combine rhubarb and water; cover and simmer until tender, 5 to 10 minutes.
  2. Puree in blender or food processor; set aside.
  3. In a medium saucepan, combine half and half, eggs and sugar.
  4. Cook and stir over low heat until mixture thickens and coats a metal spoon.
  5. Stir in pureed rhubarb, whipping cream, orange peel and food coloring.
  6. Pour into canister.
  7. Freeze in ice cream maker according to manufacturer's directions.
  8. Makes about 6 cups.

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