2 Bunches Rhubarb
2 tbs. Sugar
2 oz. Root Ginger
6 Egg Yolks
6 oz. Sugar
10 oz. Cream

Trim the leaves from the rhubarb and cut it into 1″ pieces.
Peel the ginger and grate it and add it and the 2 tbs. sugar to the rhubarb.
Either cook these in a covered casserole in a low oven for 30 to 40 mins.
or (also covered) in a dish in a microwave for 10 mins until soft.
Liquidize these or push the mixture through a sieve.
(You should be left with a pint, if not bring it up to a pint with water).
Beat the egg yolks with the sugar in a bowl.
Heat the pureed rhubarb up to boiling in a pot.
Stir the rhubarb on to the eggs and beat well together.
Transfer back to the pot and heat carefully stirring all the time with a wooden spoon.
After a few minutes the mixture will thicken, then take it off the heat, pour it back into the bowl and whisk it together.
(Do not let the mixture boil or it will curdle)
Let this cool completely.
If you have an ice cream churn now pour this mixture with the cream into it and churn until stiff.
If not, beat the cream until very stiff, fold this into the rhubarb mixture, pour this into a box with a lid and put into the freezer.
To get a decent texture for this ice cream you need to stir it every hour or so during freezing.
Try and take the ice cream out of the freezer 20 mins or so before serving.