Rhubarb Sorbet

Ingredients:

4 cups chopped rhubarb (about 1 1/4 pounds)

1 cup water

2/3 cup sugar

1/2 cup fresh orange juice (about 2 large oranges)

Mint sprigs (optional)

Orange rind strips (optional)

Instructions:

1) Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

*Makes 5 servings* (Serving size: about 2/3 cup)