Rhubarb-Ginger Sorbet Recipe

• 3 pounds fresh rhubarb, thinly sliced (about 2 quarts)
• 1 1/2 cups Ginger Syrup (recipe follows)
• 1/4 teaspoon salt
• 2 tablespoons lemon juice, or more to taste
• 2 1/2 cups sugar
• 2 cups sliced unpeeled fresh ginger

1. In a nonreactive saucepan, bring the rhubarb, ginger syrup, and salt to a gentle simmer over medium-low heat. Cook for 10 to 15 minutes, until the rhubarb turns a deep dusky rose color and is the texture of very soft applesauce. Push through a medium (not fine) sieve or colander with a spatula while still warm. It should yield 4 cups. Cool before adding the lemon juice and freezing in an ice cream maker according to the manufacturer's directions.
2. Bring 1 1/4 cups water to a boil in a nonreactive saucepan. Stir in the sugar and ginger and bring to a very low simmer. Cook for 1 hour. Cool the ginger in the liquid and then strain.

fresh rhubarb, ginger syrup, salt, lemon juice, sugar, fresh ginger

Taken from www.seriouseats.com/recipes/2011/05/rhubarb-ginger-sorbet-recipe.html (may not work)