Rhubarb Sorbet 1993 Recipe

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Ingredients:

Serving

Directions:

Cut up fresh rhubard into one inch pieces.
You may used frozen thawed, and drained rhubarb also.
Combine white sugars water and lemon juice in a large heavy saucepot.
Stir over low heat until sugar dissolves.
Increase the heat and bring to a boil.
Add the prepared rhubarb.
Reduce heat to simmer and simmer until fruit is tender.
This should take ten minutes.
Transfer all to food processor and puree until smooth.
Stir in the cornsyrup.
Transfer into a bowl and chill well until cold.
Transfer mixture now to your ice cream machine and process to the machines instructions.
When done, transfer into a covered container.
Put saran or plastic wrap directly on the mixture, this helps to prevent ice crystals.
Cover with container lid, and freeze.
The cooking time and preparation time does not include chilling or freezing which should be at least ten hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.82 Kcal (1142 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	21.9mg	1%
Potassium	343.83mg	7%
Total Carbs	70.57g	24%
Sugars	65.58g	262%
Dietary Fiber	2.27g	9%
Protein	1.13g	2%
Vitamin C	13.5mg	23%
Calcium	106.5mg	11%

Amount Per 100 g
Calories	108.97 Kcal (456 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	8.75mg	1%
Potassium	137.33mg	7%
Total Carbs	28.19g	24%
Sugars	26.19g	262%
Dietary Fiber	0.91g	9%
Protein	0.45g	2%
Vitamin C	5.4mg	23%
Calcium	42.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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