Rhubarb–Whey Sorbet

• 900 g (2 lb) rhubarb stalks (choose ones with good intense colour), thinly sliced
• 320 g (

Combine the rhubarb, sugar and liquid glucose and mix well. Cover and set aside in a warm place for 30 minutes to macerate. Transfer to a medium saucepan and simmer over medium heat for 10 minutes or until the rhubarb is tender. Transfer to an upright blender, add the vanilla seeds and blend until smooth. Pass through a fine sieve into a small bowl. Place over a larger bowl filled with ice and