5 C. sliced rhubarb (about 1 1/4 lb.)
1 quart water
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 T. fresh lemon juice

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.

Yield: 8 servings
Serving size: 1/2 C.

Calories: 107
Fat: 0.1g
Fiber: 0.1g

 

Sprinkle 1 C. sugar over 1 lb. diced rhubarb and let sit for an hour. Cook slowly, uncovered, until tender and falling apart. Sauce may be thickened if desired with a tsp. of cornstarch mixed with an equal measure of cold water or by simply reducing to desired consistency. Sauce may be flavored with fresh ginger, cinnamon, cloves, citrus zest and juice or vanilla