12 thick stalks rhubarb
1 1/2 cups sugar
1 cup raspberries
1/4 cup vodka (optional)

Wash the rhubarb and trim ends. Roughly chop rhubarb and put into a 4-quart saucepan with 2 cups water, the sugar and raspberries. Bring to a boil, reduce heat, simmer mixture until rhubarb is very soft. Cool, then place mixture in blender or food processor, puree in batches.

Strain through a fine-mesh sieve to remove fiber and seeds. Taste, adjust with more sugar if needed. Add the vodka, if using, which helps frozen sorbet to be somewhat softer and easier to scoop. Chill sorbet mixture overnight. Freeze in an ice-cream maker according to manufacturer's instructions.

Makes 1 1/2 quarts.