Ingredients

Rhubarb puree

• 750g rhubarb, trimmed and finely chopped
• 500ml boiling water
• 500g caster sugar
• 1 vanilla pod
• 1 cinnamon stick

Method

1. Rhubarb Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and rhubarb to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the rhubarb to cook gently for 10 minutes. Remove the saucepan from the heat leave and remove the vanilla pod and cinnamon stick from the syrup. Leave the rhubarb and syrup to cool. Place the rhubarb and syrup in the food processor or blender and puree them together until smooth. Set the puree aside until well cooled.
2. Sorbet: Place the puree syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof container and freeze until ready to serve.If you don't have an ice cream machine simply If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve.
3. To Serve: Remove the sorbet from the freezer 15 minutes before serving. Serve the sorbet garnished with mint leaves (optional).