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