Cream Cheese Sorbet with Rhubarb and Ginger

How to prepare cream cheese sorbet with rhubarb and ginger

1. Bring the water, sugar and sliced ginger to a simmer over low heat. After the sugar dissolves, you can turn up the heat slightly and let the syrup boil for 5 minutes.
2. Add the rhubarb cut into pieces to the syrup and cook for another 5 minutes.
3. Cover with a lid and let it sit until cooled. Refrigerate until you're ready to use it (I made this compote 1 day ahead, it's good to have it well chilled before adding it to the cheese).
4. Put the rhubarb compote in a food processor (I removed as many ginger slices as I could find) and blend well until you get a smooth mixture.
6. Add the cream cheese and continue blending until the mixture has a uniform pink color, a sign that it's well mixed.
7. Leave the mixture in the food processor bowl, cover with a lid or plastic wrap and place in the freezer until it has the consistency of ice cream (for me it took just over 6 hours). Every 1 hour (or when you remember), take out the sorbet bowl and blend for 30 seconds to help it freeze evenly.
   As soon as the sorbet has the right consistency it can be served.
   However, if you leave it overnight in the freezer it will harden quite a bit. In this case, take the bowl out of the freezer about 1 hour before (less when it's very hot in the kitchen). When the sorbet has softened enough that you can insert a spoon into it, blend it for 1 minute to restore its creaminess.
   * this step can be done in an ice cream machine and will take muuuuch less time; follow the machine's instructions in that case

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