Rhubarb Sorbet

• 190 g sugar
• 3 g locust bean gum
• 500 g

Whisk together the sugar and locust bean gum. In a large pot, bring the rhubarb purée to the boil and add in the sugar mixture. Continue to boil for 30 seconds, then remove from the heat. Cool, then season with citric acid. Refrigerate for at least 2 hours before churning.