Rhubarb Sherbet

1. 1

   Preheat oven to 375 degrees.

2. 2

   Place rhubarb in 4-quart nonaluminum baking dish.

3. 3

   Cover and bake at 375 degrees until rhubarb is soft, about 25 minutes.

4. 4

   Remove rhubarb and place with liquid in food processor or mill and puree.

5. 5

   Combine puree with wine, sugar and lemon juice.

6. 6

   Place in ice-cream freezer and freeze according to manufacturer's instructions, or pour into large shallow dish, cover and freeze for about 1 hour or just until edges begin to harden and center is only partly frozen.

7. 7

   Remove from freezer and beat in mixing bowl until frothy.

8. 8

   Return to dish and cover.

9. 9

   Refreeze for about 30 minutes, until mixture begins to harden again.

10. 10

    Remove from freezer and beat again.

11. 11

    Return to freezer and freeze completely, at least 2 or 3 hours, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.