76 Degrees and Sassy Sorbet

What better day to make some tasy sorbet than today? The weather is finally deciding to be kind

1-1/2 cups water
2 cups sugar
1/2 vanilla bean, split
1 (16-ounce) package frozen sliced rhubarb (4 cups)
1/4 cup water
2 cups fresh, hulled strawberries

In medium saucepan combine 1-1/2 cups water, sugar, and vanilla bean. Cook and stir over medium-high heat until mixture comes to boil and sugar dissolves. Remove from heat; cool completely. Scrape vanilla-bean seeds into syrup; discard pod. In saucepan combine rhubarb and 1/4 cup water. Bring to boil over medium heat; reduce heat. Cover and simmer 5 minutes, until rhubarb is soft. Cool. Place strawberries in food processor or blender. Cover and process until nearly smooth. Add rhubarb. Cover and process until smooth. Transfer to large mixing bowl. Mix in cooled syrup. Cover and chill. Freeze in 4-quart ice-cream freezer according to directions.