Rhubarb, grapefruit juice and sugar made the best sorbet I've ever tasted. I boiled the rhubarb with sugar and then pulped it in a blender. I cooled it, added freshly squeezed pink grapefruit juice and froze it in my ice-cream freezer. The texture of the pulped rhubarb imparts a lovely consistency to the frozen sorbet!

I would supply the recipe if I still had it, but it was lost in the fire. I'm pretty sure that's about all there was to it, though.

Cheers,
Claire