You will need an ice cream maker for this recipe. Makes about 500ml/18fl oz of sorbet. Chill plates for serving 30 minutes in advance.
For the rhubarb, place the water, rhubarb and sugar into a pan, cover with a lid and bring to the boil. Continue to boil for 2-3 minutes, then remove the lid, reduce the heat to a simmer and simmer for a further 4-5 minutes, or until the rhubarb is tender. Set aside to cool.
Transfer the cooled rhubarb to a food processor and blend to a purée. Transfer the puréed rhubarb to a fine sieve and push it through the sieve with a wooden spoon, collecting the sieved liquid in a bowl.
Once the mixture has cooled, add sugar or lemon juice, to taste, as necessary.
Transfer the sieved rhubarb purée to an ice cream maker. Churn, following the manufacturer's instructions, for 15-25 minutes, or until the sorbet is smooth and has set. Store in the freezer until needed.
To serve, using two tablespoons dipped in hot water, make quenelles of the rhubarb sorbet. Place three quenelles into the centre of each of two chilled serving plates and serve immediately.
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