1-1/2 stalks rhubarb 8 tbsp sugar 1-1/2 tbsp lemon juice, freshly squeezed 3/4 cup water 1-1/4 strawberries 1 egg white Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture. Wash the rhubarb stalks briefly. If necessary, the fibrous stings can be removed by pulling them as with celery. Cut them crosswise into approximately 1.5 cm pieces and place them in a saucepan. Stir in the sugar, lemon juice and water. Bring to a boil, then lower the heat, cover and simmer 8-10 minutes. Take the saucepan off the heat. Hull the strawberries and halve them lengthwise, then add them to the rhubarb. Transfer the mixture to a blender and process until smooth. With the blender running, pour in the egg white and continue to mix until homogeneous. You may also beat the egg white in a separate bowl using an electric mixer, then add to the fruit puree and mix well. Let the mixture cool down ...