Rhubarb ice cream

Sweet and sour rhubarb indulgence.
Rhubarb ice cream
6 - 8 stalks of fresh rhubarb
75-100 g sugar
100 g heavy sour cream
100 ml milk
200 ml whipped cream
Clean and peel the rhubarb, cut into small pieces, place in a saucepan on the hob with a little sugar and cook until a compote forms (those who prefer a tarter, sharper taste should only use 50 g sugar for the compote). When ready, leave the compote to cool.
In the meantime, mix the heavy sour cream with the milk. Then add the cooled compote to the heavy sour cream and milk mixture and stir, before folding in the whipped cream.
Pre-chill the ice cream mixture for a while in the refrigerator. Then prepare the rhubarb ice cream mixture in the ice cream machine according to the instructions. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.