Strawberry-Rhubarb Freeze

• 1 pint strawberry
• 2 cups cooked rhubarb
• 2 tablespoons lemon juice
• 18 teaspoon salt
• 1 12 cups sugar
• 34 cup heavy cream

1. Wash berries, hull and mash.
2. Press rhubarb through sieve, add remaining ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm.
3. When ready to serve, scrape up thin layers of the mixture with an inverted spoon, beat back and forth in the tray until smooth and serve immediately.

strawberry, cooked rhubarb, lemon juice, salt, sugar, heavy cream

Taken from www.food.com/recipe/strawberry-rhubarb-freeze-32357 (may not work)