Rhubarb Sorbet

Ingredients

• 3 1/2 cups of chopped fresh rhubarb stalks
• 2 1/2 cups of water
• 1 2/3 cups of white granulated sugar
• 2 teaspoons of orange zest
• 2 teaspoons of chopped fresh ginger
• 1/4 teaspoon salt
• 2 Tbsp of corn syrup

Directions

1. In a 3 to 4-quart pot, combine the water, sugar, salt, ginger, orange zest, and chopped rhubarb. Set the pot over high heat and bring everything to a boil.
2. Turn the heat down to low, cover the pot, and simmer for 5 minutes, or until the sugar has dissolved and the rhubarb is tender enough to fall apart.
3. Take the pot off the burner and let the mixture cool for 10 minutes. Blend it smooth with an immersion blender, or purée it in batches in a standing blender. Push the purée through a fine mesh sieve to catch the stringy pulp.
4. Mix in the corn syrup. Cover and refrigerate until thoroughly chilled, several hours or overnight. For a faster chill, use the freezer, but check it and stir every 15 minutes.
5. Churn the mixture in your ice cream maker, following the instructions for your machine.
6. The sorbet will be soft when it first comes out of the ice cream maker. For a firmer texture, transfer it to a covered container and freeze it for a few hours.
7. After it is frozen, it may need a few minutes at room temperature before it softens enough to serve.
8. Or pour the mixture into popsicle molds and freeze it for rhubarb popsicles.