Rhubarb Sorbet

Wash, trim and cut the rhubarb into 1 inch chunks.

Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.

Allow rhubarb to cool then blend mixture in a liquidizer until smooth.

Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.

Lovely served with baked bananas, a nutty cake (especially pistachios) or on its own!