| 1 | Prepare and cook the rhubarb at least a day ahead of serving the sorbet. |
| 2 | Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. |
| 3 | Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. |
| 4 | Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. |
| 5 | cook the rhubarb in the covered dish until perfectly tender - i think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. |
| 6 | Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor. |
| 7 | when the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. |
| 8 | Beat the half-frozen sorbet until slushly. |
| 9 | Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. |
| 10 | Cover and freeze until solid. |
| 11 | Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. |
| 12 | Shortbread fingers make a good crunchy accompaniment. |
