Honey Rhubarb Ice Cream

 Honey Rhubarb Ice Cream

• 3 cups rhubarb, sliced
• juice of 1/2 lemon
• 1/2 teaspoon salt
  
• 1/4 to 3/4 cups honey
• 2 1/2 cups heavy whipping cream

 Cook the sliced rhubarb, lemon juice, and salt in sauce pan over medium heat, until the rhubarb is softened. Place the rhubarb mixture and the desired amount of honey into a blender and puree. Place the rhubarb and honey puree into the refrigerator to cool completely. Once the puree is completly cooled, pour the heavy whipping cream into a bowl and whip into whipped cream. Gently fold the puree into the whipped cream and then place the mixture into the freezer until fully frozen.