Step 1

Place the rhubarb into a pan with the honey and water. Bring to the boil, then place a lid on the pan and simmer for 10 minutes.

Step 2

Add in the strawberries and simmer for a further 10 minutes then remove from the heat and stir in the lime juice. Carefully blend the mixture, using a stick blender.

Step 3

Pass the mixture through a sieve to remove the strawberry seeds, and pour into a freeze-proof container (a bread tin works well).

Step 4

Freeze for one hour, and then stir. Freeze for a further 2 hours, stirring every 20-30 minutes to break up large chunks of ice.

Step 5

You can serve at this point. If storing the freezer for another time, take out of the freezer 15 minutes before serving to let it soften slightly.