Serves 2-4

Tart and sprinkled with a touch of savory, this is a refreshing way to enjoy rhubarb in the spring.

Ingredients

6 rhubarb stalks, ends trimmed and sliced into 1/2-inch pieces

1 1/2 cups water

1 cup, plus 1 tablespoon sugar

Leaves from two sprigs of thyme, coarsely chopped

Instructions

Combine the rhubarb, 1/2 cup water and 1 tablespoon sugar in a small pot and bring to a boil.  Lower the heat to medium-low and cook for about 15 minutes, stirring.  Remove from the heat.  Carefully, puree the rhubarb in a blender or food processor.

Combine the remaining 1 cup water and sugar in a medium pot and bring to a boil until all the sugar dissolves.  Stir in the rhubarb.  Remove from the heat and carefully pour the mixture into a medium bowl.  Chill in the refrigerator until cool.

Transfer the bowl to a freezer and freeze the mixture for about 3-4 hours.  Remove the bowl from the freezer, mix the mixture with a fork and return the bowl to the freezer.  Repeat this process a few times for an additional 2 hours.

When the ice is ready to be served, scoop into individual bowls and sprinkle the thyme over the top.  Serve immediately.