To freeze pour puree into ice cream maker and freeze according to manufacturer’s instructions. (It will freeze faster if the rhubarb puree is cold already.)*
If you don’t have an ice cream maker, pour the puree in a container and place in the freezer. After 30 minutes, stir the puree. Return to the freezer. Repeat every 20 to 30 minutes for 2 to 3 hours or until the sorbet starts to thicken.
Let it set in the freezer overnight to finish freezing. Remove from the freezer about 5 minutes before serving.
If the rhubarb has been picked, shipped and stored in the fridge for several days, you might want to peel it. If the skin is tough, it may not puree very well.
To see a great step-by-step tutorial on how to make this sorbet, check out Javelin's Tuesday Tutor over at Cookin w/ Luv.
Recipe author: MJ of MJ's Kitchen