Preparation:

Put the rhubarb, cut in pieces, into a pan with approx. 1 cm. of water. Boil for 10 minutes until the rhubarb is a mash, Stir 50 gr. of sugar into the mash, put into a bowl and let it cool down in the fridge.

Crumble the nuts (pistaccio or hazel) in a blender. Quickly roast them in a dry and hot frying pan and drizzle with the honey. Mix and let it cool down.

Mash the raspberries and the cooled down rhubarb in a blender.

Whisk the egg-white until a light and aery foam (no peaks) and stir in the remaining sugar. Stir the egg-white into the rhubarb mixture and put in a closed tray into the freezer for about 2 hours.

Put the sorbet in bowls, sprinkle with pistaccio-crumble, raspberries and some basil leaves.

Serves 4.