Chop the rhubarb into 1 inch pieces and place into a saucepan with sugar and water. Adjust sugar for sweetness.

Bring to a boil for 10 minutes allowing the rhubarb to break up. Use a potato masher or the back of a fork to help.

Pour the contents into an ice mold and freeze for 4 -6 hours.

Place the frozen rhubarb cubes into a food processor and gradually add in the milk until your sherbet is thick and creamy.

Immediately serve and enjoy!