Rhubarb Sorbet

Ingredients

6 cups fresh rhubarb, sliced into 1.5 centimetre-thick pieces
1 cup white sugar
juice of 1 lime

Directions

Mix rhubarb, sugar, and lime juice in larger saucepan; leave to macerate for 1-2 hours. Bring to a boil over medium heat and cover with a lid. Boil for 5 minutes until rhubarb is just cooked. Remove from heat and taste; add more sugar or lime juice if needed. Cool completely in fridge, then puree with hand blender. Process in ice cream maker.

Serve with whipped cream, cookie crumble, fresh strawberries, and edible flowers.

Cookie Crumble

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup almond flour
1/2 cup unsweetened coconut

Directions

Cream butter and sugar together until light and fluffy. Fold in almond flour and coconut. Roll flat between two sheets of parchment. Bake for 12-15 minutes, breaking/fluffing with a fork every 2-3 minutes.