Instructions: Combine the rhubarb, strawberries, sugar, orange juice and orange peel in a large non-aluminum pot. Bring to a boil over medium-high heat, reduce to medium-low and simmer, uncovered, until thickened, about 25 to 35 minutes, stirring occasionally to prevent scorching.

Let mixture cool, then puree in food processor until very smooth. Spoon into freezer containers and freeze, allowing about 1 inch head space.

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