Strawberry Rhubarb Ice

Wash and trim the rhubarb stalks, then cut them into 1-inch pieces. Hull and halve the fresh strawberries, removing any blemished spots.

Combine the rhubarb pieces and strawberries in a medium saucepan with sugar and a splash of water over medium heat. Cook, stirring occasionally, until the fruit has completely softened and broken down into a thick compote.

Remove the saucepan from heat and stir in the Grand Marnier, allowing the alcohol to infuse into the warm fruit mixture. Let the compote cool to room temperature.

Transfer the cooled fruit mixture to a blender or food processor and puree until completely smooth. Pass the puree through a fine-mesh sieve to remove any fibrous rhubarb strands.

Pour the strained puree into a shallow freezer-safe dish or baking pan, spreading it into an even layer no more than 1 inch deep.

Place the dish in the freezer and, every 30 minutes, use a fork to vigorously scrape and break up the ice crystals forming around the edges and throughout the mixture. Repeat this process three to four times until the dessert has a light, granular, flaky texture.

Once the ice has reached a uniformly crystalline, semifreddo-like consistency, cover the dish tightly with plastic wrap and return it to the freezer to firm up completely before serving.

To serve, use a large spoon or fork to scrape the ice into chilled glasses or dessert bowls, garnishing optionally with a fresh strawberry or a sprig of mint.