Dissolve the sugar in water over a gentle heat. Bring to boil and then simmer to reduce the volume and thicken the syrup. Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a little of the stock syrup with the star anise. Chill the rest of the syrup. When the rhubarb is softened, remove the star anise and puree the fruit in a blender. Pass through a sieve (plastic) and mix with the chilled syrup. Chill again. Freeze in an ice cream maker until doubled in bulk, light and creamy looking (40-45 minutes).
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|Serving Size: 1 Serving (1708g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 16 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 54mg||2 %|
|Potassium 2608.2mg||69 %|
|Total Carbohydrate 548g||161 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 531.8g|
|Protein 8.1g||12 %|
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Calories per serving: 2152
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