Rhubard Lime Sherbet

Ingredients

• 6 oz (two large stalks) of rhubarb, washed and trimmed
• 1/4 cup + 2 tbs sugar
• 1/3 cup water
• 3 tbs freshly squeezed lime juice
• 1 cup whole milk

Thinly slice rhubarb. In a medium nonreactive sauce pan, combine rhubarb, sugar, and water. Bring to a boil over medium heat and let simmer 5 minutes, until rhubarb is soft and cooked through. Remove from heat and let cool.

Puree rhubarb mixture in a blender or food processor and scrape into a medium bowl. Add lime juice and milk and stir until combined. Thoroughly chill for 4 hours (or overnight) in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions.

Source: Modern Domestic Blog
Note to Self -Double recipe for my ice cream maker!