Preheat te oven to 400 degrees.

Combine the rhubarb and sugar in a 13 x 9 baking dish. Toss to combine. Bake for 25 minutes, stirring occasionally. Remove from oven and cool for 5 minutes.

Pour the rhubarb into a food processor and process until smooth. Transfer to a bowl and refrigerate for 20 minutes or until cold.

Remove from the refrigerator and stir in the lemon juice, cinnamon, nutmeg, ginger, and salt. Mix well.

In a medium bowl beat the heavy whipping cream on high speed until stiff peaks form. Fold the whipped cream into the rhubarb mixture. Transfer to a 1 quart freezer container.

Freeze for 1 hour, stirring every 15 minutes. Place in the freezer and freeze overnight.