This is a refreshing, IBS-safe Summer treat!! I made it this afternoon and I was in heaven... and it didn't bother me at all!
Ingredients: 5 cups sliced rhubarb (1 1/4 lbs) 1 quart water 1/2 cup granulated sugar 1/2 cup brown sugar 1 Tablespoon fresh lemon juice
1. Boil water and rhubarb in a large saucepan for 10 minutes. 2. Strain into a bowl in a sieve, pressing down on solids; discard solids. 3. Add sugars to liquid, stirring to dissolve; add lemon juice. 4. Cool mixture in refrigerator. 5. Add to container of an ice cream maker according to manufacturer's directions. 6. Transfer to a freezer safe container; freeze for 1 hour.
Note: This can also be made without an ice cream maker. You simply pour it into an 8x8-inch pan, cover it with plastic wrap, and freeze it until firm, stirring it with a fork occasionally. It took about 4 hours in my freezer!