Adapted from Hello, My Name is Ice Cream by Dana Cree.

1 ¼ cups rhubarb puree

1 cup cashew cream

1 tsp citric acid

1 ½ cups cashew milk

¾ cup sugar

½ cup glucose

1 tsp commercial stabilizer

1. Whisk together the puree, ½ cup of the cashew cream, and citric acid in a small bowl.
2. Whisk together the stabilizer and the sugar.
3. Place the remaining cashew cream, cashew milk, sugar mixture and glucose into a saucepan.
4. Bring to a simmer and simmer over low heat for 5 minutes.
5. Pour the mixture into a large bowl nested inside a larger container full of ice water, and still until cooled completely. 
6. Remove from the ice bath and whisk in the fruit puree mixture until combined.
7. Strain into containers and cure in the fridge for several hours before preparing according to the directions on your ice cream maker.

Rhubarb puree

1 lb rhubarb

1. Clean the rhubarb and chop into small pieces.
2. Heat the rhubarb in a small pot over medium heat, stirring occasionally and mashing it as it cooks, until it is thick and mostly broken down, 5 to 10 minutes.
3. Remove from heat and run through a blender until smooth.
4. Chill completely before using.