Step 1

Combine rhubarb, sugar and water in a 1 quart saucepan.

Step 2

Cook over low heat, stirring frequently, for 15 - 20 minutes until the rhubarb is soft.

Step 3

Puree in a blender and refrigerate until completely cool.

Step 4

Combine cooled rhubarb mixture, cold cream, vodka, if you are using it, and sea salt.

Step 5

Pour into an ice cream maker, and churn according to manufacturer's instructions for 20 - 25 minutes.