1. Trim the rhubarb and cut into 3-4cm lengths. Place in a large saucepan with the caster sugar and the orange juice.
2. Bring to a simmer and cook gently until the rhubarb is completely soft. Puree in the pan until smooth.
3. When cool, stir in the passionfruit.
4. Taste and add the icing sugar as required.
5. Stir in the rosewater. Start at about 1/4 teaspoon and add it gradually until you get your desired level of rosiness.
6. Chill until cold and churn in an ice cream maker until soft set, then transfer to a freezer container and freeze until cold. Alternatively, pour the mixture into a freezer container and freeze for an hour. Then remove from the freezer and break up the frozen sides, pushing them into the softer centre. Return to the freezer and repeat every hour until the mixture is soft-set.
7. Then let it freeze solid.

Rhubarb Crumble Dust

1. Place the boiled lollies in your blender and grind into a powder.
2. Remove a third of the mixture to sprinkle over the top of your sorbet as your dust.

Almond Shard

1. Heat your oven to 180C
2. Line a baking tray with baking paper and lightly grease. I used coconut oil.
3. Sprinkle the paper with the almonds, then with the remaining crushed lolly powder.
4. Place in the oven until the lollies melt.
5. Remove from the oven and all to cool.
6. Break into shards

To Serve

1. Place two scoops of sorbet into an ice cream cone.
2. Sprinkle a teaspoon over the Rhubarb Crumble Dust over the icecream, stab with an Almond Shard and top with a cherry.
3. Enjoy!