Rhubarb Sorbet

This sorbet keeps rhubarb's tartness front and center, softened with sugar and a little Meyer lemon. It's an easy way to use an armful of spring rhubarb from the market.

Makes about 1 quart · 30 minutes, plus freezing

Ingredients

• 1 pound rhubarb, chopped
• 1 cup sugar
• ¼ teaspoon salt
• 3 tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)
• 1 cup water

Instructions

1. Combine the rhubarb, sugar, salt, lemon juice and water in a nonreactive skillet. Simmer over medium heat for 8 to 10 minutes, until the rhubarb is soft.
2. Blend until completely smooth, about 2 minutes, then let it cool. (The purée can be made 1 to 2 days ahead and refrigerated.)
3. Churn the cooled purée in an ice cream maker.
4. Scrape it into an airtight container and freeze for about 1 hour, until firm.
5. Let it sit at room temperature for 10 minutes before scooping.

Adapted from a recipe by David Tanis in NYT Cooking.