Churn the sorbet and serve. Ingredients 340 g rhubarb, chopped into 1-inch sections 200 g blueberries 120 ml (1/2 cup) water 110 ml (1/3 cup) honey 1 tsp vanilla extract Instructions In a medium saucepan, combine the rhubarb, blueberries, water, and honey. Bring the mixture to a boil over medium heat, and cook until the rhubarb softens and is translucent. Remove from the heat and stir in the vanilla. Let the mixture cool for 10-20 minutes, then proceed according to your ice

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