Adapted from The Silver Palate Good Times Cookbook and Molly’s sister-in-law, Susan Pollak
3 cups sliced rhubarb (from 6-7 stalks)
1 scant cup sugar
1 1/2 cups water
3 Tbsp. orange liqueur, such as Cointreau
2 Tbsp. framboise or cassis (optional)
1 Tbsp. fresh lemon or lime juice
3 Tbsp. heavy cream
Put the rhubarb in a medium saucepan. Add the sugar, 1/2 cup water, orange liqueur, and framboise. Simmer until the rhubarb is tender and almost completely falling apart, 15 to 20 minutes. Cool slightly.
Transfer the rhubarb and its cooking liquid to a food processor. Add the lemon or lime juice and cream, and process until smooth. Taste, and adjust with more lemon or lime juice or sugar as needed. Add the remaining 1 cup water, and process to incorporate.
Chill overnight; then freeze in an ice cream maker.
Note: This sherbet freezes very hard, so be sure to let it soften before trying to scoop and serve it.