Blueberry Rhubarb Sorbet

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

1. In a medium saucepan, combine the rhubarb, blueberries, water, and honey.

2. Bring the mixture to a boil over medium heat, and cook until the rhubarb softens and is translucent.

3. Remove from the heat and stir in the vanilla. Let the mixture cool for 10-20 minutes, then proceed according to your ice cream maker's instructions.