Rhubarb Sorbet

Serves 6
Time 35 mins plus freezing
154 calories per portion
0g fat of which 0g is saturated
Suitable for vegetarians
Suitable for freezing

Pink spring rhubarb 500g (1lb 2oz) washed, trimmed and cut into 2.5cm (1in) pieces
Caster sugar 225g (8oz)
Lemon 1, juice only

1 Put rhubarb, caster sugar, lemon juice and 150ml (¼ pint) of water into a non-reactive saucepan, cover with a tight fitting lid and cook gently for 15-20 minutes until rhubarb is soft.

2 Allow rhubarb to cool until cold, then pour all the mixture into a food processor and blend until smooth.

3 Freeze rhubarb mixture in an ice cream making machine. Or pour into a bowl and freeze, whisking frequently – around once an hour – to prevent ice crystals forming. When the sorbet is almost frozen, transfer to a plastic container, cover and store in the freezer until required.

4 Serve scoops of sorbet in chilled glasses.

A Dairy Diary recipe.