- Clean the rhubarb and cut it into pieces. Let the rhubarb, sugar and 300 ml water simmer for 10 minutes.
- Soak the gelatin in cold water. Add tea bag and 2 blossoms into the brew, leave it there for 5–7 minutes and take it away again. Squeeze the gelatin and let it dissolve in the warm rhubarb syrup. Pass everything through a sieve after ca. 20 more minutes.
- Cut the lemon in half, squeeze the juice and add it to the rhubarb syrup. Beat up the egg white and add it to the lukewarm syrup. Freeze the sorbet mixture in an ice maker (or pour in a flat, freezer safe form and let it freeze for 3–4 hours while frequently stirring). Serve the sorbet in small bowls and decorate with petals.
2 g protein, 0 g fat, 42 g carbs