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STRAWBERRY-RHUBARB ICE

2 cups chopped rhubarb
1 pint ripe strawberries (rinsed, hulled, sliced)
1/3 cup Grand Marnier
1/2 cup sugar (more or less to taste)

In a 3 quart saucepan combine all ingredients. Heat mixture to
boiling over medium heat stirring occasionally. Continue to cook
until mixture bubbles and thickens - abt 10 min.

Remove mixture from heat and cool to room temp. Puree mixture in
food processor with chopping blade (or in blender). Pour into
container of ice-cream make and process into ice following
manufacturers directions. Transfer to freezer container and fr
eze.

Without an ice-cream maker, pour mixture into an 8 inch square
metal pan. Cover with plastic wrap. Freeze mixture until firm.Break
mixture into 1 inch chunks. Process frozen chunks in food processor
(chopping blade) until smooth and fluffy. Put back i freezer until
serving time.

Just before serving let ice stand at room temp for 15 minutes to
soften slightly.

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