Rhubarb Sorbet

• 2 pounds (900g) very ripe rhubarb
• 1 cup plus 2 tablespoons (270g) water
• 1 1/4 cups plus 2 tablespoons (280g) granulated sugar
• 2 tablespoons plus 1 teaspoon (51g) light corn syrup
• 5 teaspoons (25g) Invert Sugar (page 185)
• 1/4 cup plus 1 teaspoon (25g) nonfat milk powder

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

water, sugar, corn syrup, invert sugar, nonfat milk

Taken from www.epicurious.com/recipes/food/views/rhubarb-sorbet-376880 (may not work)