Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.
Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
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