Add the rhubarb, water, low carb sweetener, and lemon juice to a saucepan.

Cook over a medium heat until the sweetener has dissolved, then cover and cook for about 15 minutes or until the rhubarb has completely broken down.

Let the mixture cool slightly, then stir in the gin. Transfer it to a blender and blend until smooth. Add in a few drops of red food dye if desired.

Transfer the mixture to a jug and chill in the fridge for at least an hour.

After that time, pour it into an ice cream maker. Follow the manufacturer’s instructions. When it can hold its own shape, transfer it to a container, cover, and freeze until solid.

Soften in the fridge for 10-15 minutes before serving.