Rhubarb Sorbet in 25 Minutes

Instructions:

1. Combine the chopped rhubarb, sugar, water, and salt in a medium saucepan.
2. Heat over medium heat for 8-10 minutes until the rhubarb softens and breaks down into a jammy, translucent consistency. Note: Don't rush this, or you'll miss the flavor development.
3. Remove the mixture from heat and let it cool slightly.
4. Use an immersion blender or standard blender to puree the mixture until completely smooth.
5. Pour the puree through a fine mesh sieve into a bowl, using a spoon to push the liquid through and discarding the fibrous pulp.
6. Stir in the fresh lemon juice, lemon zest, and vanilla extract.
7. Chill the mixture in the refrigerator for approximately 2 hours until it is cold to the touch.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft serve consistency.
9. Transfer the Rhubarb Sorbet to a freezer safe container.
10. Freeze for an additional 2-4 hours until firm enough to scoop.