2 cups water

1 ¼ cups sugar

1 pound rhubarb, diced

1 large egg white

 

Combine the water, sugar, and rhubarb in a medium saucepan, bring to a boil, and simmer for 2 to 3 minutes, or until tender. Let cool slightly and puree in a food mill using a fine disc. Chill over an ice bath until ice-cold. Whisk in the egg white. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.  

 

Makes about 1 ½ quarts. The egg white gives the sorbet a fluffy texture. If you’re uneasy about eating raw eggs, omit it or use pasteurized eggs.