Rhubarb sorbet

Cook rhubarb in a thick bottom pan over medium heat, stirring often, until tender and the juice comes out, for 15 to 20 minutes.

Purée the orange and rhubarb in the mixer to get a creamy mixture.

Combine the sugar and water in a pan, cook over medium heat until the sugar is completely dissolved.

Add this mixture to the rhubarb mixture, along with the lemon juice.

Pour in a pan and put in the freezer until firm.

Put in the mixer and purée.

Freeze again and serve after it has been warmed for a few minutes.

Yield: 8 servings.


500 ml of sugar

250 ml of water

45 ml of Cointreau or Grand Marnier

750 ml of rhubarb, chopped

- lemon juice

1 small navel orange, peeled and quartered