Rhubarb Sherbet

• 1 1/2 pounds fresh rhubarb
• 1 1/2 cups late-harvest riesling (see note)
• 3/4 cup sugar
• 2 tablespoons lemon juice

1. Preheat oven to 375 degrees.
2. Place rhubarb in 4-quart nonaluminum baking dish.
3. Cover and bake at 375 degrees until rhubarb is soft, about 25 minutes.
4. Remove rhubarb and place with liquid in food processor or mill and puree.
5. Combine puree with wine, sugar and lemon juice.
6. Place in ice-cream freezer and freeze according to manufacturer's instructions, or pour into large shallow dish, cover and freeze for about 1 hour or just until edges begin to harden and center is only partly frozen.
7. Remove from freezer and beat in mixing bowl until frothy.
8. Return to dish and cover.
9. Refreeze for about 30 minutes, until mixture begins to harden again.
10. Remove from freezer and beat again.
11. Return to freezer and freeze completely, at least 2 or 3 hours, before serving.

fresh rhubarb, lateharvest riesling, sugar, lemon juice

Taken from cooking.nytimes.com/recipes/3412 (may not work)