Fresh Rhubarb Sorbet
Rinse rhubarb, trim, peel and cut into small pieces. Boil the wine with 125 ml (approximately 1/2 cup) of water, add rhubarb and simmer for about 10 minutes. Then strain through a sieve, mix in the honey and refrigerate.
Stir in grenadine and whisked egg whites and pour into the ice machine or the freezer (stirring occasionally and freezing for at least 4 hours).
To serve, thaw the sorbet slightly, scoop with an ice cream scoop into balls and place in serving dishes.