Ingredients

• 3/4 cup sugar
• 1 1/2 cups chopped rhubarb (2 medium sized stalks)
• 1 punnet strawberries, roughly chopped
• 1 tablespoon grand marnier liqueur (or vodka )*
• 2 tablespoons lemon juice

Method

Place the sugar and 1 cup of water in a saucepan, bring to the boil stirring to dissolve sugar. Reduce the heat to a simmer, add the the rhubarb and cook for 5 minutes or so until tender. Transfer the rhubarb and syrup to a blender along with the strawberries and lemon juice. Blend until smooth. Pour the mixture into a shallow baking dish approximately 22cm x 30cm. Freeze for 2 hours or so, before placing the semi frozen sorbet into the bowl of a food processor and process until fluffy.  Return to the baking dish and freeze for a further 4 hours.