|Young rhubarb||1 Pound|
|Caster sugar||4 Ounce|
|Vanilla ice cream||17 Fluid Ounce (Family Brick)|
|Pink coloring||1 Teaspoon (Leveled)|
Place the rhubarb, cut in short lengths, in a saucepan with the water.
Cover and cook very gently until tender, this will take about 15 to 20 minutes.
Remove from the heat and sieve into a bowl.
Add sugar to taste and leave to become quite cold.
Remove the ice cream from the freezer and leave to soften at room temperature for about 10 minutes.
Stir the ice cream into the puree and mix until well blended; if liked add a little pink colouring.
Turn into glass dish and serve with shortbread biscuits or brandy snaps.