Strawberry Rhubarb Sorbet
2 lb Rhubarb, cut into 1-inch-long pieces (about 7 cups)
1 2/3 C Sugar
2 T Light Corn Syrup
2 C Strawberries, trimmed & halved
Toss together rhubarb, sugar, and corn syrup in a large saucepan and let stand, stirring occasionally, 30 minutes (to release the juices).
Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes.
Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes.
Add strawberries and puree mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids).
Chill puree overnight.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.