For the Campari rhubarb sorbet, wash, clean or peel the rhubarb and cut into small pieces. Bring to the boil with wine and 125 ml water, cover and simmer for about 10 minutes.
Strain through a fine sieve, stir in sugar and allow to cool. Mix with Campari or Sanbitter (non-alcoholic aperitif).
Freeze the sorbet mixture in an ice cream maker or in a bowl and place in the freezer for about 4 hours.
Stir vigorously every 15 minutes, first with a whisk, later with a fork.
Instead of using wine, you can also boil the Campari-Rhubarb Sorbet with any juice.