Recipe Rhubarb and Maple Sorbet

INGRÉDIENTS

PRÉPARATION

Cut the rhubarb into 1-inch pieces and place them in a saucepan with the brown sugar and water.
Bring to a simmer, then simmer uncovered for about 15 minutes, until very tender.
Remove the pan from the heat and stir in the maple syrup. Then let it cool slightly.
Pour the rhubarb-maple mixture into a blender and blend until smooth.
You should have about three cups.
Add the vanilla and cream to the blender and blend until smooth.
Taste to check the sweetness: it should be quite sweet, but also tangy!
If you'd like more maple syrup, add it now.
Then put the mixture in the refrigerator and let it chill.
Once cooled, pour the mixture into your ice cream maker, churn, and enjoy!
For a touch of sweetness, drizzle with a little maple syrup