Cardamom Rhubarb Sorbet

3 1/2 c fresh rhubarb, chopped
2 1/2 c water
1 2/3 c sugar
1/4 t salt
2 t dried lemon zest
1/2 t cardamom (I really like cardamom if you aren't sure start with 1/4 t & taste it before adding more)
1 t vanilla extract
2 t corn syrup

Place the rhubarb, water, sugar, salt & lemon zest in a large saucepan. Bring to a boil. Reduce heat, cover & let simmer for 5 minutes. The rhubarb should get very soft. Let cool.

Using a blender or immersion blender, process the rhubarb mixture until smooth. Press through a fine strainer to remove the pulp. (Ours was pretty fine so a lot went through the strainer & I think had no effect on the finished sorbet.) Stir in the cardamom, vanilla & corn syrup. Cover & chill until very cold.

Process in your ice cream maker until creamy. Place in a container & freeze.

Makes about 1 quart.