Rhubarb Sorbet

Directions

1. 1

   1 lb Rhubarb (trimmed weight) 4 tb Honey 1 Orange (zest only) 2 Egg whites Prepare and cook the rhubarb at least a day ahead of serving the

2. 2

   Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole

3. 3

   Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey

4. 4

   Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices

5. 5

   this liquid will prevent sticking during cooking

6. 6

   Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on

7. 7

   Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor

8. 8

   When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges