I was working in my garden this weekend and discovered that the rhubarb was ripe and ready to harvest. We are having some unusually warm, late Spring weather here in the Northwest which inspired me to create a Sorbet. I wanted to make something light and refreshing with a bit of the rhubarb tang! There were some raspberries in the freezer and I am lucky enough to have a greenhouse in my yard where I grow some small limes. I decided to try and put all these wonderful ingredients together to create a tart, tangy and sweet Sorbet. It worked! It is a great alternative to ice cream on those sunny evenings when you are craving something cold but don’t want the added calories.
You do need to add a bit of sugar to counteract the bitterness of the rhubarb, but it doesn’t take much, especially when you combine it with fresh, sweet berries.