3-1/2 C chopped fresh rhubarb
2-1/2 C water
1-2/3 C sugar
1/4 tsp salt
4 tsp orange zest
2 tsp chopped fresh ginger
2 TBLS clear corn syrup
Place all ingredients except the corn syrup in a saucepan. Bring to boil. Reduce heat and let simmer for about 5 minutes, or until the rhubarb is tender and sugar has dissolved.
Cool for 10 minutes. Working in small batches, puree in your Cuisinart blender until smooth.
Press through a fine mesh strainer to remove the pulp. DO NOT DISCARD THE PULP.
Stir the corn syrup into the remaining liquid, then cool for several hours or overnight.
Process in 1-1/2 quart Cuisinart ice cream maker for 20 minutes.
Transfer to an airtight container, then freeze.
This makes excellent Rhubarb Butter. Just can it!!