Serves 6 to 8
2 lbs fresh rhubarb, or three 10 ounce packages of frozen, sliced rhubarb, thawed
2 cups sweet dessert wine, such as a good quality port or sherry
⅔ cup superfine sugar
2 Tbs fresh lemon juice
2 tsp fresh tarragon, minced
Preheat oven to 350°.
Wash and trim rhubarb; cut into small pieces. Place in glass baking dish with cover; bake covered, for about 25 minutes or until soft.
Process rhubarb and any juice in a food processor or blender until smooth.
In a large bowl, combine processed rhubarb, wine sugar, lemon juice, and tarragon. Mix well. Pour into a shallow, freezer-proof non-aluminum pan and freeze for one hour.
With a mixer or wooden spoon, break up rhubarb puree and beat until frothy. Refreeze for 30 minutes. Beat again and freeze for two to three hours or until firm.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.