1 # rhubarb, coarsely chopped
½ c orange juice
½ c honey
¼ c water
2 tsp. orange zest, finely grated
1. Simmer ingredients together until rhubarb is tender.
2. Cool and strain. Reserve rhubarb.
3. Spin in an ice cream maker.
Note: Wenda’s rhubarb sorbet has been a real favorite with our guests this spring. We have had a couple of warm days and the sorbet has been a refreshing end to a hearty breakfast. Wenda uses the left over strained rhubarb for fruit crisps, fillings for napoleons or for a savory chutney. Enjoy!