Add bowl of an ice cream maker to the freezer at least 12 hours before starting.

In a medium sized pot add sliced rhubarb, raspberries, zest of 1 lemon, water and 1 cup of sugar for a tarter sorbet or 1.5 cups of sugar for more sweetness.

Bring to a simmer and let simmer for 10-15 minutes until rhubarb is tender. Set aside to cool to room temperature.

Add rhubarb mixture to a blender and blend until smooth. If you prefer a smoother texture run the mixture through a fine mesh strainer and allow to cool in the refrigerator until completely cool. I will let it cool overnight.

Add cooled mixture to the bowl of the ice cream maker and churn according to the manufactures instructions.

Eat immediately for soft serve or freeze for several more hours for a firmer texture.

Store in an air tight container for 2-3 months.