Rhubarb Strawberry Sorbet

Steps

1. Put 180 g rhubarb360 ml rhubarb1½ cups rhubarb270 g rhubarb540 ml rhubarb2¼ cups rhubarb, 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar and 45 ml water3 tbsp water3 tbsp water70 ml water70 ml water¼ cup water in a saucepan. Simmer over medium heat for 8–10 minutes, stirring now and then, until the rhubarb falls apart.
2. Take the pan off the heat and let the rhubarb cool for 10 minutes. Add 180 g strawberries290 ml strawberries1¼ cups strawberries270 g strawberries440 ml strawberries1¾ cups strawberries and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice, then blend until smooth (a stick blender in the pan is easiest).
3. Pour into the tubpint, cool to room temperature, then put the lid on.
4. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top each serving with a fresh strawberry.