Rhubarb Sorbet with Pomegranate
This delicious summertime treat gains an adult kick with the addition of rose.
Stir a little thyme into the mixture for added flavor.
Rinse, peel and cut the rhubarb into small pieces. In a saucepan bring the wine and 1/2 cup
of water to a boil. Add the rhubarb and simmer until tender, about 10 minutes.
Strain the rhubarb through a seive into a bowl. Stir in the honey and refrigerate. Stir in pomegranate syrup. Whisk the egg white and fold into the rhubarb mixture. Freeze in an ice cream machine or in a bowl, stirring occasionally to prevent ice crystals from forming, for at least 4 hours.
Arrange the rhubarb sorbet in glasses and serve garnished with thyme flowers.