4 c. of rhubarb stalks -trimmed, washed and sliced reasonably thin (to prevent
long rhubarb strings in the ice cream) Throw away the leaves; they're poisonous!
2-1/2 c. water
3 c. sugar (See Sugar in the Glossary)
1/4 tsp. salt (See Salt in the Glossary)
(optional but really good) 1 stick of cinnamon
Put all ingredients in a saucepan, bring to a boil, and simmer until the rhubarb is thoroughly soft and melting into the water. (This should only take a few minutes.) Remove the cinnamon stick and blend thoroughly. Refrigerate for a few hours or overnight. Put the container for the ice cream into the freezer (so it won't melt any of the ice cream when you scoop it into the container). Freeze according to the instructions for your ice cream maker. Immediately transfer the ice cream to its prechilled container and get it directly into the freezer to harden.