- 3-1/2 c
- rhubarb (chopped fresh, 4-5 stalks)
- 2-1/2 c
- 1-2/3 c
- 2 tsp
- orange zest
- 2 tsp
- fresh ginger (chopped)
- 2 Tbsp
- corn syrup
Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.
Working in batches, purée in a blender until smooth.
Press through a fine mesh strainer to remove the pulp; discard the pulp.
Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
The sorbet will have a soft texture right out of the ice cream maker.
If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours.
Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.