Fresh or frozen rhubarb can be used in this recipe.
4 cups rhubarb, cleaned (leaves removed), chopped into 1-inch pieces
1/3 cup sugar
1/3 cup brown sugar
1 1/2 cups water
1 tablespoon crystallized ginger
Juice of one orange
1 teaspoon orange zest
Combine all ingredients in heavy-bottomed, stainless steel sauce pan over medium heat. Stir to distribute sugar. Bring to a boil. Stirring occasionally, cook until rhubarb is tender, about 15 minutes.
Allow to cool. Refrigerate until mixture is thoroughly chilled. Puree in blender or food processor until smooth.
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.
Because the ingredient list doesn’t contain fat, the mixture freezes hard. Just take it out about 10 minutes before serving to give it time to soften.