Rhubarb Soft Ice Cream

1 lb Rhubarb -- cut in rough chunks (don't peel)
1 1/4 c Sugar
1 c -- Water
2 tbs Port, elderberry wine, or red currant liqueur
1 Egg white

Boil the rhubarb, sugar, and water together until the
rhubarb is soft, about 10 minutes. Puree in a food
processor or blender, then blend in the wine and egg
white. Allow to cool, then freeze the mixture in an
ice cream freezer according to the manufacturers
directions.