Clean the rhubarb, remove any leafy pieces from the top, and chop off about an inch from the lower stem. Chop the rhubarb into ½” chunks.

Add the rhubarb, water, sugar, and lemon juice to a saucepan and cook over medium heat until the rhubarb is tender, about 10-15 minutes.

Stir occasionally until the rhubarb pieces are soft and break apart easily.

Transfer the mixture to a sealed container and refrigerate overnight, or place the rhubarb bowl into a bowl of ice water and stir to cool quickly.

Once fully chilled, blend the mixture until completely smooth using a high-speed blender or immersion blender.

Pass through a fine mesh sieve to remove any fibrous pieces for a creamier texture, if desired.

Add the blended mixture to a metal loaf pan or cake pan, cover with plastic wrap and then foil, and freeze for at least 8 hours (overnight is best).

Once set, scoop and serve your delightful rhubarb sorbet to family and friends.