Rhubarb is one of my favorite spring treats, but it’s been scarce in my neighborhood markets this year.

I was able to snag a couple of stalks at a farmer’s market recently — not enough for pie or crisp, but enough to satisfy my sweet tooth with a batch of sorbet. Frozen rhubarb will also work well for this recipe. For the best color, look for bright pink or red stalk.

This is recipe is very flexible with whatever fruit and juice you have on hand. I like the combination of rhubarb and strawberries because they have similar growing seasons, and in-season strawberries are sweet enough that I can pull back on the sugar.

Rhubarb Sorbet

Makes about 2 cups

4 cups chopped rhubarb, or a combination of rhubarb and strawberries (about 1 1/4 lbs)
1 cup freshly squeezed orange juice, or another favorite juice
1/2 cup water
Up to 2/3 cup sugar, to taste

Combine ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat and cool slightly. Place mixture in a blender and process until smooth. Pour into a bowl; refrigerate 2 hours until thoroughly chilled.

Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer’s instructions. Meanwhile, place a freezer-safe bowl in a freezer for 10 minutes.

Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint or citrus rind, if desired.