My rhubarb is out of control so I've been looking for ways to use it. The other day I made this rhubarb sorbet and it's one of the best things I've ever eaten. Made exactly according to the recipe, it's creamy (without dairy) and doesn't become crystally even when completely frozen. Absolutely perfect. Might be even more perfect served with a strawberry puree but really doesn't need it. I picked the most red coloured stalks for this so the sorbet was a dusty pink - but I'm sure it would have been just as delicious if it were green.