[Marlboro]

Hmm, I can hear you saying but it is both simple and tasty, even I can make it and my OH is very generous with the praise.
 Pull the rhubarb and slice into fine slices, measure in a measuring jug. Place in saucepan with 2/3 the weight/measure of sugar. Stew until very well mashed. You can put through a liquidiser at this stage but it isn't necessary if you have sliced finely. Place in fridge to chill.
Place loaf tin or similar in freezer to chill.
Lightly whip 1/3 the measure of double cream and combine with the chilled rhubarb, put dish in freezer uncovered for 20 Min's or so, take out and rebeat, replace for another 20 mins or so, remove beat and pour into the loaf tin lined with enough cling film to cover icecream.
Wrap icecream and place in freezer till firm. You can then unwrap and slice off as much as you want.

Basically:
Rhubarb
Sugar 2/3 of the amount of rhubarb
Double Cream 1/3 of the amount of the rhubarb

I made vanilla icecream with a six yolk custard this morning, tastes lovely but think it may be a bit grainy as the custard was a bit too solid when I put the cream in. Well live and learn. Getting in training for the soft fruit season.

[Dan]

Don't let Rosemary see this, looks like we're going to have a bumper rhubarb crop this year and any excuse to eat double cream!