Rhubarb sorbet with strawberries

Name: rhubarb sorbet with strawberries
Total time: 20 min
Yield: 4
Ingredients: 400 gram rhubarb; 50 milliliters orange juice; 125 gram powdered sugar; 125 gram white caster sugar; 1 tablespoon fresh mint; 4 leaf fresh mint; 200 gram strawberry; 1 tablespoon honey; 2 teaspoon balsamic vinegar

Ingredients

400 gram rhubarb
50 milliliters orange juice
125 gram powdered sugar
125 gram white caster sugar
1 tablespoon fresh mint

4 leaf fresh mint
200 gram strawberry
1 tablespoon honey
2 teaspoon balsamic vinegar

Directions

Boil the rhubarb with the orange juice and 100 ml of water for about 10 minutes until the rhubarb is soft.
Allow to cool and pour in the icing sugar and chopped fresh mint.
Spoon the rhubarb mixture in a low freezer box and put in the freezer.
Stir after 1 hour to prevent the formation of large ice crystals. Repeat this again and freeze a total of at least 3 hours.
Spoon bread rolls of the sorbet ice into glasses and spread the strawberries over it.
Mix the honey with the balsamic vinegar and drizzle the ice cream with it.
Grind black pepper and garnish with a mint leaf.