Green rhubarb sorbet

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

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

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