Rhubarb sorbet
Instructions
400 g cut the petioles, put them in a bowl with 200 g of water and boil at low heat and cover for 30 minutes (add water if necessary).
Allow to cool and place them in a blender with 175 g sugar.
Use the cream to make the ice cream.
Ingredients and dosing for 4 persons
- 400 g of rhubarb (petioles of the leaves)
- 200 g of water
- 175 g of sugar