Rhubarb Sorbet! 3C sugar, 5C water, 10C rhubarb. Bring sugar and water to boil and simmer until sugar disolves. Add rhubarb and bring to boil. Lower heat and simmer about 10 min until rhubarb is falling apart. Strain into glass container and freeze. Stir every few hours. Put through food processor to make it extra smooth. Serve in a glass with ginger ale.