1 C. sugar
1 1/2 C. water
1 lb. rhubarb, thinly sliced (about 3 1/2 C.)
1/4 C. water
In a small saucepan, combine sugar and 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Dissolve sugar.
In another saucepan, combine rhubarb and 1/4 cup water. Cover and cook over very low heat, stirring until rhubarb falls apart, about 15 minutes. Do not allow to burn.
Puree rhubarb in a food processor. Stir rhubarb into sugar syrup. Refrigerate for at least 5 hours. Freeze in an ice cream maker according to manufacturer's instructions.
Makes 6-8 servings.
This sorbet tastes best when made with the amount of sugar given, but it must be eaten shortly after it comes out of the ice cream maker. If the sorbet is to be kept overnight, use 1 cup sugar to 1 cup water to keep it from freezing too hard.
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