RHUBARB SORBET
Steps:
- Set up an ice bath in a large bowl.
- Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.
- Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.
- Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.
- Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
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