Christoffer Hruskova's rhubarb sorbet recipe could be used as one component of a larger dessert, or enjoyed on its own. Green rhubarb refers to underripe rhubarb, which makes the sorbet wonderfully tart.
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Use a juicer to juice the rhubarb. If you do not have a juicer, chop and blitz the rhubarb in a blender until as smooth as possible, then pass through a fine sieve, using a spatula or ladle to press out as much juice as possible
350g of green rhubarb
Combine the sugar and 75ml of water in a pan and heat until all of the sugar has dissolved and you are left with a sugar syrup
75g of sugar
75ml of water
Combine the rhubarb juice, sugar syrup and 50ml of water and place in the fridge until cool. Remove and churn in an ice cream maker. Store in the freezer until ready to serve
50ml of water
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