The addition of brown sugar gives this sorbet a caramel-like flavor that is fantastic!
5 cups sliced rhubarb (about 1 1/4 pounds)
1 quart water
1/2 cup granulated sugar
1/2 cup packed brown sugar (not brownulated)
1 tablespoon fresh lemon juice
Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill.
Pour mixture into an ice-cream maker; freeze according to manufacturer's instructions. Or follow our directions above regarding freezing and reblending. Cover and freeze 4 hours or until firm. Remove sorbet from freezer 10 minutes before serving.