Citrusy Rhubarb Sorbet

You can vary this simple dessert by using fresh tangerine, red grapefruit, or blood orange juice in place of the orange juice.

Yield: 5 servings (serving size: about 2/3 cup)

Ingredients

• 4  cups  chopped rhubarb (about 1 1/4 pounds)
• 1  cup  water
• 2/3  cup  sugar
• 1/2  cup  fresh orange juice (about 2 large oranges)
• Mint sprigs (optional)
• Orange rind strips (optional)

Preparation

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

Nutritional Information

Calories:

135 (1% from fat)

Fat:

0.2g (sat 0.1g,mono 0.0g,poly 0.1g)

Protein:

1.1g

Carbohydrate:

33.7g

Fiber:

1.8g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

4mg

Calcium:

87mg