Rhubarb Sherbet

Ingredients

• 2 pounds rhubarb
• 2 1/2 cups sugar
• 2 cups water
• 2 tablespoons chopped preserved ginger
• 1 teaspoon granulated gelatine
• 2 tablespoons lemon juice

Instructions

1. 1Cut rhubarb in small pieces, add sugar, water, and ginger. Cook until soft, add gelatine softened in cold water, and strain. Cool, add lemon juice and freeze. Servings, 4.