Preparation

• In a medium saucepan, combine rhubarb and sugar.
  Stew over medium until rhubarb is tender.
  Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
  In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
  Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
  Add sugar, and stir to dissolve.
  Freeze in ice cream maker. Scoop sherbet into bowls.
  Top with strawberries.