Rhubarb & star anise sorbet

Makes about 500ml Prep 20 mins plus cooling and freezing Cook 20 mins 75p a scoop 100 kcals, fat 0g, sat. fat 0g, sugar 20g

700g thin forced rhubarb, trimmed,

rinsed and cut into 2cm-long pieces 140g golden caster sugar 3 tbsp liquid glucose (we used Dr Oetker) 1 vanilla pod 2 star anise juice 1 lemon 1 tbsp vodka (optional)

1 Put the rhubarb in a pan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) with the star anise.

2 Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.

3 Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon and vodka, if using. Cover and put in the fridge until chilled before churning in an ice cream machine, according to the manufacturer’s instructions. Scrape into an airtight container and freeze for at least 3 hrs before serving. Will keep frozen for 1 month.