Rhubarb Sorbet

Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.

Ingredients

• 1 pound rhubarb, chopped
• 1 cup sugar
• ¼ teaspoon salt
• 3 tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    439 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 111 grams carbohydrates; 4 grams dietary fiber; 102 grams sugars; 2 grams protein; 300 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 quart

Preparation

1. Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
2. Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
3. Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.

30 minutes, plus freezing