Rhubarb Ice Cream With No Common Allergens

      Rhubarb quickly cooks down to a soft, slightly gooey texture, one that thickens as it cools. This allows us to use it to make a surprisingly smooth, luscious ice cream without cream, added starches, or other common allergens. 

   

     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 either serve it immediately or get it directly into the freezer to harden.