Wash and chop fresh rhubarb into small pieces. In a saucepan over medium heat, combine the chopped rhubarb with granulated sugar, stirring gently. Cook for about 5-10 minutes until softened. Let cool in the refrigerator.

In a large mixing bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until well-blended and creamy.

Fold the cooled rhubarb mixture gently into the creamy base, ensuring an even distribution.

Pour the mixture into an ice cream maker and churn for approximately 20-30 minutes until thickened.

Transfer the ice cream into an airtight container, smoothing the top, and freeze for at least 4 hours.