Honey Rhubarb Ice

So i found an awesome recipe for rhubarb sorbet, (been in a frozen goods mood) but it called for sugar and i'm cutting all sugar, gluten, and dairy out of my diet. So i made a few adjustments. Also, peeling the rhubarb will make it smoother and pulp-less.

it actually turned out more like an ice, but its still super delish :)

Ingredients:

3 1/2 C. Chopped rhubarb

2 1/2 C. Water (which you can substitute with coconut milk)

1 1/4 C. Honey

1/4 ts. Salt

2 ts. Orange zest

2 TB. corn syrup (or more honey)

Place first 6 ingredients in a saucepan. Bring to boil over high heat. Reduce heat to low, cover and simmer until rhubarb easily falls apart. Cool for 10 minutes. Working in batches, purée in a blender until smooth. Stir in the corn syrup. Cover and refrigerate until totally cooled. Transfer to an airtight container and place in freezer. You can either leave it all to freeze, or when you start getting ice crystals around the corners, you can scrape it all around the edges and beat with an electric mixer, and repeat that for a couple hours. That will make  it a little more fluffy/creamy. Bon Apétit!