| 1 | In a medium saucepan stir together rhubarb, ?cup of the juice, and sugar. |
| 2 | Bring to boiling; reduce heat. |
| 3 | Cover and simmer for 5 to 8 minutes or till rhubarb is tender and sugar is dissolved. |
| 4 | Remove from heat. |
| 5 | Add remaining ?cup juice and berries. |
| 6 | Cool to room temperature. |
| 7 | In a blender container or food processor bowl cover and blend or process rhubarg mixture, half at a time, till smooth. |
| 8 | Transfer the mixture to a 9x9x2-inch nonmetal freezer container. |
| 9 | Cover and freeze for 4 to 5 hours or till almost firm. |
| 10 | Chill a large bowl in the refrigerator or freezer. |
| 11 | Break frozen mixture into small chunks. |
| 12 | In the chilled bowl beat chunks with an electric mixture on medium speed till smooth but not melted. |
| 13 | Return mixture to freezer conatiner. |
| 14 | Cover; freeze for at least 6 hours or till firm. |
| 15 | To serve, use a small ice cream scoop or melon baller to scrape the surface of ice and shape into balls. |
| 16 | Spoon 4 or 5 small scoops of the ice into dessert dishes. |
| 17 | If desired, pour champagne or ginger ale around ice; garnish with fresh mint. |
| 18 | Serve immediately. |
| 19 | Nutrition facts per serving: 91 cal., 0 g total fat (0 g sat. |
| 20 | Fat), 0 mg chol., 3 mg sodium, 23 g carbo., 1 g fiber, 1 g pro. |
| 21 | Daily value: 0% vit. |
| 22 | A, 44% vit. |
| 23 | C, 3% calcium, 1% iron. |
| 24 | ***instead of freezing the ice in a pan, you can transfer the rhubarb mixture to a 1- to 2-quart ice-cream freezer and freeze as the manufacturer directs |
