I’m not sure what first drew me to rhubarb. Perhaps, it was the name. Rhubarb. It sounds so strange, intriguing, even whimsical. But it isn’t just the name. That color! From the palest pink to dramatic ruby-red. And then there’s the flavor of rhubarb—so sour when raw, magically transformed into something floral and fruity when cooked. This sorbet perfectly captures all that love about rhubarb. Its flavor is touched with a little heat from fresh ginger and a little zing from orange zest which only enhances the pink taste (and I would call the taste pink) of this sorbet . Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender. Stir in the corn syrup. Note that right out of the ice cream maker the sorbet will have a soft consistency. If you would like it to be firmer, put it in a covered container and freeze it for a few hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving. Alternatively, pour into popsicle molds and freeze for rhubarb popsicles!
