Strawberry Rhubarb Sorbet - Canadian Living

In a saucepan cook rhubarb with 1/4 cup water over low heat for about 10 minutes or until juices are released.

Stir in sugar; increase heat to medium, cover and cook for about 5 minutes or until tender.

In a food processor, puree rhubarb and strawberries until smooth.

Pour into shallow metal pan.

Freeze for 3-4 hours or until almost firm; break up into chunks and transfer to a food processor. Puree until smooth.

Place in chilled airtight container for 1 hour or until firm.

Store in freezer for up to 1 day.

Notes: Can also place in an icecream maker.