Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, combine rhubarb and 1/2 cup sugar. bring to a boil, stirring constantly. reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes. pour into a bowl and refrigerate until cold, about 2 hours. in a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice. process strawberries until finely chopped, but still frozen. with motor running, pour in cream. process until creamy, but still frozen, scraping frequently. spoon ice cream into a large bowl. fold in rhubarb sauce just until combined, with streaks of rhubarb remaining. freeze until firm, 2 hours or overnight. if frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.

Target recipe: filling: in large bowl, combine sugar, flour, cinnamon and orange rind. add rhubarb and strawberries; toss well. spread mixture in 13 x 9 in. (3.5 l) baking dish. bake in 400f(200c) oven 10 minutes. topping: in large bowl, combine flour, sugar, baking powder, baking soda and salt. using fingers or two knives, cut in margarine until mixture resembles small peas. with fork, stir in buttermilk just until soft dough forms. drop by tablespoonfuls in 12 mounds on top of hot fruit filling. bake in 400f(200c) oven 25 minutes or until topping is golden brown and has risen.