2 cups sugar
1 tsp lemon juice
1 cup heavy whipping cream
Preheat oven to 375 degrees.
In an ungreased 13" x 9" baking dish combine the rhubarb and sugar; toss to combine. Bake, covered, 30 to 40 minutes or until tender, stirring occasionally. Cool slightly.
Place the rhubarb/sugar in a blender; cover and process until pureed. Transfer to a bowl and refrigerate until cold.
Stir the lemon juice into thre rhubarb.
In a small bowl, beat the cream until stiff peaks form then fold into the rhubarb mixture. Transfer to a shallow 1-quart freezer container and freeze for 1 hour, stirring every 15 minutes.
Freeze, covered, overnight or until firm.