R.O.D.-Rhubarb Sorbet

This sounds like a yummy and refreshing dessert.  I think I will try it tonight!

RHUBARB SORBET

Active time: 25 minutes (15 minutes hands-on)
Time to table: 3 hours
Makes scant 3 cups

1 1 cup water

1 1 cup + 2 tablespoons sugar

3 3 tablespoons lemon juice (from about 1-1/2 lemons)

2 2 pounds fresh (with leaves) or 1 pound frozen rhubarb

2 2 tablespoons light corn syrup

Stir water, sugar and lemon juice in a medium saucepan over medium heat until sugar dissolves, then bring to boil.

While water boils, clean rhubarb, discarding leaves and root tips. Cut in one-inch pieces. Add to boiling water and let simmer until rhubarb is tender, about 10 minutes. Remove from heat and puree in food processor or blender or with immersion blender. Stir in corn syrup. Refrigerate until cold, at least 2 hours.

Process as directed in ice cream maker until thick and creamy.

 

6 ½ cup servings

Per serving:  Calories 51; Calories from fat 3; Total fat 0.3 g.; cholesterol 0 mg; sodium 7 mg.; Carbohydrates 13.2 g; Fiber 2.8 g; Sugar 3.5 g; protein 1.4 g.