Rhubarb Sorbet

Now that we've joined a CSA, and are getting a weekly supply of fresh fruit and veggies, I'm going to start getting more creative with our generous supplies. This week we received a HUGE amount of Rhubarb. We have some delicious Strawberry Rhubarb deserts already down, but this week I tried a new one. Who would have thought we'd be eating veggie sorbet?

Ingredients:

• 5 Cups sliced rhubarb
• 1 Quart water
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 Tbsp fresh lemon juice

Instructions:

• In large heavy pot, combine water and rhubarb. Boil for 10 minutes.
• Remove from heat, and strain mixture in a sieve into a bowl, pressing rhubarb to remove all liquid. Discard rhubarb.
• Add sugars and lemon juice to rhubarb liquid and mix until sugars dissolve.
  
• Chill mix in refrigerator until cool.
• Pour cooled mixture into an ice cream freezer, and prepare according to manufacturer's instruction.
  
• Spoon sorbet into a freezer safe container for storage.
  

8 servings (1/2 c. each)
Calories: 107
Fat: 0.1 g
Fiber: 0.1 g