for 6 pieces

Sorbet

5 dl	water
1 dl	orange juice
½ dl	lemon juice
130 g	sugar
2 sprig	peppermint, roughly chopped
3 sprig	sage, roughly chopped
3 sprig	basil, roughly chopped
3 sprig	dill, roughly chopped

Rhubarb tarts

1	puff pastry dough, rolled into a circle (32 cm in diameter)
200 g	red rhubarb, cut into thin strips
1 tbsp	olive oil
1 ½ tbsp	sugar

How it's done

Sorbet

Bring the water, orange juice and lemon juice to the boil with the sugar, boil fast for approx. 1 min., leave to cool. Add the herbs to the syrup, puree. Pour the mixture into a stainless steel bowl, cover and freeze for approx. 12 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again.

Rhubarb tarts

Unroll the puff pastry, cut out 6 circles (each approx. 12 cm in diameter), transfer to a baking tray lined with baking paper and prick all over with a fork. Place the rhubarb on top of the pastry dough, brush with oil, sprinkle with sugar.

Bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow the tarts to cool a little on a rack and serve with the herb sorbet.

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