Rhubarb Sorbet

Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.

INGREDIENTS: YIELD: 1 QUART

• 1½ pounds rhubarb, cleaned and chopped
• ⅔ cup water
• ¾ cup sugar
• 1 teaspoon fresh lemon juice

INSTRUCTIONS:

1. Wash, trim, and chop the rhubarb; combine with the water and sugar in large saucepan over medium heat.
2. Stirring occasionally, cook until tender, about 7 minutes.
3. Remove from heat, and cool to room temperature.
4. Place cooled rhubarb in a blender or food processor.
5. Add lemon juice and purée until smooth.
6. Refrigerate until thoroughly chilled.
7. Add to ice cream maker and follow manufacturer’s instructions for freezing