very roughly - make a basic vanilla ice cream - add one cup of rhubarb puree right at the end of the "crank" stage; just before you pack it (if following instructions) or eat it (if you are like most people)

To Make the rhubarb puree - chop rhubarb stems in rough pieces, add about 1/2 cup Orange juice for every two cups of rhubarb.(that would be a quarter pint of OJ per pint of rhubarb pieces) - simmer the rhubarb covered until very tender. Then puree. I use a foley food mill - but a friend uses a potato ricer ; another uses a cuisinart.