I loves me some rhubarb. We had a bunch of fresh rhubarb from Camilla's garden and I'd been happily consuming rhubarb muffins. We were getting ready to go away for a little vacation though and I wanted to save all that lovely rhubarb, so I did a little poking around and decided that turning it into sorbet would be a perfect little treat that keeps well. I was gleefully shoveling some of it in my mouth the other day and tweeting about it (because, well, I tweet everything). Some folks asked for the recipe, so I've finally gotten the time to sit down and translate it. This is another recipe from Claus Meyer's Almanak cookbook, so the original is in Danish.

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