Fans of rhubarb desserts should take note of this rhubarb sorbet recipe, which made a big impression on Nyleve. It’s “one of the best things I’ve ever eaten,” she says. “Made exactly according to the recipe, it’s creamy (without dairy) and doesn’t [develop ice crystals] even when completely frozen.” While a strawberry purée could enhance it, it needs no accompaniment. It’s “absolutely perfect” as is, Nyleve says.

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