Strawberry and Rhubarb Sorbet with Mint

Ingredients

 * 2¼ pounds rhubarb, trimmed, sliced
 * 2½ cups sugar
 * 2 teaspoons vanilla extract
 * 1 cup water
 * 2 pints strawberries, hulled and sliced
 * 1½ cups orange juice
 * 2 tablespoons fresh mint, minced

Directions

 * 1) In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract and the water.
 * 2) Bring to a boil over high heat, reduce the heat to a simmer and cook for 20 minutes.
 * 3) The rhubarb should be very tender and falling apart.
 * 4) Carefully transfer the rhubarb to a food processor or blender and puree until smooth.
 * 5) You may need to do this in batches and begin by pulsing or flicking the on and off switch of the blender.
 * 6) Transfer the rhubarb puree to a bowl.
 * 7) Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth.
 * 8) Combine the strawberries with the rhubarb.
 * 9) Chill the mixture in a refrigerator until thoroughly cool.
 * 10) This may be done overnight.
 * 11) Freeze the mixture in an ice cream maker according to the manufacturer's directions.
 * 12) Add the mint while the mixture is freezing.
 * 13) Store in an airtight container in the freezer for at least four hours or overnight before using.