This week saw the first flourish of rhubarb in our garden. Knowing it's at its best when young, thin and very pink, I uprooted a crop and decided to get 'stewing'.Stewed rhubarb is delicious with custard or yoghurt but I fancied trying out a sorbet recipe. The result was a delicious and refreshing, pink ice cream. Here is a picture I took as I served it up for my husband (he likes kiwi fruit hence the presentation!). His vote? He loved it. Success!
If you fancy trying some go to my new rhubarb sorbet recipe page.