2 cups water
1 cups sugar
1 pound rhubarb, diced
1 tablespoon vodka (optional, to keep from freezing too hard)

Combine the water, sugar, and rhubarb in a medium saucepan, bring to a boil, and simmer for 5 minutes, or until tender. Let cool slightly and puree in a food mill using a fine disc or with an immersion blender. Refrigerate until cold. Transfer to an ice cream maker, and vodka (if using) and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.

Makes about 1 ½ quarts.