The caramel notes of brown sugar tame rhubarb's tang. If you've frozen the sorbet overnight or longer, let it stand at room temperature for 10 to 15 minutes to soften before scooping.
5 cups sliced rhubarb (about 1 1/4 pounds)
1 quart water
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon fresh lemon juice
How to Make It
Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.
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This is delicious! Turned out creamy and smooth. I didn't strain the rhubarb but used my immersion blender to puree it before chilling. Don't forget to add the lemon juice I tried it before adding and it was way better with than without. Also my rhubarb wasn't entirely red so it turned out more peach colored. Kinda reminds me of grapefruit sorbet but different....
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