• 4 cups (1 litre) sliced fresh rhubarb or
• 4 cups (1 litre) frozen rhubarb

In a large saucepan, combine all the ingredients and bring to a boil, stirring frequently. Simmer gently for 6 to 8 minutes or until the fruit are tender.

In a blender, purée the fruit until smooth. Strain if desired. Let cool. Cover and refrigerate until completely chilled, about 2 hours.

Churn the sorbet in an ice cream maker, according to manufacturer's instructions. Freeze.

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