In a saucepan, bring the rhubarb, water, sugar and rose syrup to a boil for about 10 minutes, covered. Leave to cool then purée in a food processor or mix with a stick blender.
Churn in an ice cream maker or sorbetière for about 10-15 minutes, following manufacturer’s instructions. (If you don't have an ice cream maker, then transfer to a container with a lid and freeze for 30 minutes a time, taking out and breaking up the ice crystals every 30 mins with a spoon over the next 2 hours until you have a homemade sorbet or granita.)
Transfer to a sturdy container and freeze for at least 2 hours.
Notes
Delicious served with dried rhubarb chips, tuile cookies or rose macarons or rhubarb & poppy macarons (recipes in my books).NUTRITIONAL INFORMATION: 96 Calories per portion; 19g carbohydrates; 0 fat; 0 protein. Dairy free.
Keyword rhubarb rose granita, rhubarb rose sorbet, rhubarb sorbet recipe