Rhubarb Sorbet

Ingredients

• 800 g rhubarb
• 0.5 untreated lemon (juice)
• 150 g sugar

Instructions

1. 1.

   Wash, trim, set aside half a stalk of rhubarb, and cut the rest into small pieces. In a pot combine the lemon juice, sugar, 150 ml water, bring to a boil, then simmer over medium heat for about 10 minutes.

2. 2.

   Puree the mixture, strain through a fine sieve into a metal bowl, and place in the freezer for 5 hours, stirring every 30 minutes.

3. 3.

   Slice the reserved rhubarb stalk into thin ribbons. Scoop the sorbet onto plates or bowls, garnish with the sliced rhubarb, and serve.