Rate this recipe:
Rhubarb Juice, Fresh (See Note)
Whisk sugar, glucose powder, agave and pectin together. Warm half of rhubarb juice to 170 degrees F, add sugar mixture and heat to dissolve over medium heat. When sugar mixture dissolves, strain and combine with remaining juice. Ice down sorbet base and chill for 24 hours. Process sorbet base in a gelato machine according to manufacturer’s instructions and freeze until needed.
Use a high-grade juicer to extract juice. Strain juice through a fine-meshed chinois and reserve in an ice bath.