Put rhubarb chunks, sugar and water into a saucepan. Simmer it on a low heat for approximately 10 minutes (stirring from time to time) until rhubarb gets soft and mushy and all the sugar dissolves.
Using stick blender or liquidiser puree rhubarb mixture until nice and smooth. Set aside or put in the fridge to cool down.
To make ice cream put chilled cream in a large bowl or bowl of your standing mixer and beat using balloon whisk attachment until you reach "soft peaks" and the cream does not move freely around the bowl.
With food processor on, add chilled condensed milk until fully incorporated.
Add cooled rhubarb puree and fold it in gently with the spatula. Feel free to incorporate it fully or just swirl puree in gently and leave a little bit to put on top of the ice cream as well.
Transfer the mixture into the freezer safe tub, cover with the lid and place in the freezer. The ice cream should reach soft serve consistency in 3-4 hours. To freeze completely it will require 12 hours.
Once frozen solid, make sure you take the tub out of the freezer at least 15-20 minutes before serving to make ice cream scoopable again. Enjoy!
Nutritional information is approximate, per 125ml (½cup serving) and should be treated as a guideline only.
There is no need to mix the ice cream mixture once in the freezer (the beauty of no churn ice cream)!
Eat as fresh as possible, best within 2 weeks of making it.