Recipe: Rhubarb sorbet with Dorsey College

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Matthew Schellig, the culinary director at Dorsey College, demonstrates how you can cook with fruits this summer.

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Rhubard sorbet

2 cups water
2 cups sugar
1 lbs Rhubarb skins

Procedure
Combine sugar and water to make a simple syrup
Steep the rhubarb in the simple syrup for 15-20 minutes until there is a nice rhubarb flavor
Cool in the refrigerator then freeze in the ice cream freezer.