Place the cut up rhubarb into a baking dish and mix in the brown sugar.
Roast in the oven on 400 degrees for about 40 minutes or until the rhubarb is soft.
Stir to break up the rhubarb chunks and refrigerate until cooled.
In a blender add the tofu, soy milk, oil, sugar, salt and vanilla. Blend until smooth.
Add in 1/2 cup of the roasted and chilled rhubarb.
Blend to mix the rhubarb in.
Pour the mixture into a ice cream maker and freeze.
Once done place ice cream into a freezer container and freeze for at least 2 hours.
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