Combine rhubarb, honey, and water in a pan. Bring to a boil, then cover and simmer for 10 minutes.

Add the strawberries and simmer for another 10 minutes. Remove from heat and stir in the lime juice. Blend the mixture carefully with a stick blender.

Strain the mixture to remove the seeds and pour it into a freeze-proof container, like a bread tin.

Freeze for an hour, then stir. Continue freezing for 2 more hours, stirring every 20-30 minutes to break up large ice chunks.

You can serve it now. If storing for later, let it soften for 15 minutes after taking it out of the freezer before serving.