3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 tablespoons of corn syrup
chopped rhubarb, sugar, water, salt, and orange zest in a large
saucepan. Stir it all up. Bring to a boil. Reduce heat to low, cover it
and let it simmer for about 5 minutes. The rhubarb will get tender and
start to dissolve if you stir it. It will smell good too:)
the rhubarb mixture for about 10 minutes. Purée in a blender or food
processor until smooth. You will need to do this in a couple of
batches. It will get a little messy, but that is fun, right? Press
through a fine mesh strainer to get rid of the pulp. Stir in the corn
syrup. Cover and refrigerate until chilled. I let mine chill overnight.
in your ice cream maker according to the manufacturer's instructions.
The sorbet will be soft and creamy! Put in a container and freeze.
Makes about one quart.