Rhubarb Sorbet

1. 1

   Cut rhubarb into 1/2 to 1 inch pieces.

2. 2

   Stir sugar and water in a saucepan over low heat until sugar dissolves.

3. 3

   Bring to a boil; add rhubarb, then reduce heat and simmer, stirring often, until rhubarb is tender, about 10-15 minutes.

4. 4

   Puree mixture in a blender or food processor until smooth.

5. 5

   Stir in corn syrup and vanilla.

6. 6

   Chill thoroughly in the refrigerator (I chilled overnight).

7. 7

   Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

8. 8

   Pack into freezer containers and store in freezer if not eating immediately.

9. 9

   (Sorbet will stay frozen longer if stashed in freezer for a couple hours before consuming.

10. 10

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.