Frozen Rhubarb Custard

Ingredients

 * ½ lb rhubarb, cut into 1 inch pieces (about 2 cups)
 * ¼ cup water
 * 2 cups half and half
 * 3 eggs beaten
 * 1¼ cups sugar
 * 1 cup whipping cream
 * 1 tsp orange peel grated
 * 3 drop red food coloring

Directions

 * 1) In a medium saucepan, combine rhubarb and water; cover and simmer until tender, 5 to 10 minutes.
 * 2) Puree in blender or food processor; set aside.
 * 3) In a medium saucepan, combine half and half, eggs and sugar.
 * 4) Cook and stir over low heat until mixture thickens and coats a metal spoon.
 * 5) Stir in pureed rhubarb, whipping cream, orange peel and food coloring.
 * 6) Pour into canister.
 * 7) Freeze in ice cream maker according to manufacturer's directions.
 * 8) Makes about 6 cups.