If you have been growing and harvesting rhubarb, here is a wonderful rhubarb sorbet recipe that tastes tart and sweet just like pie. Maybe even better than pie. Either way, like pie, it tastes fabulous served with a scoop of vanilla ice cream. Note: You need an ice cream maker for the smooth, creamy texture.
- 3 large rhubarb stalks, cut into 1-inch-long pieces (~7 cups). Pick stalks with lots of red on them for pink sorbet.
- 1/2 cup water
- 1 1/2 cups sugar
- 1 teaspoon vanilla