Rhubarb Sorbet Recipe – YUM
I had a bunch of extra rhubarb (who doesn’t?!) and given it has been so warm this year, I made it into a sorbet that tastes tart and sweet just like the pie. It is even better served with a scoop of vanilla ice cream. Note: You need an ice cream maker for the smooth, creamy texture.
Ingredients:
- 3 large rhubarb stalks, cut into 1-inch-long pieces (~7 cups). Pick stalks with lots of red on them for pink sorbet.
- 1/2 cup water
- 1 1/2 cups sugar
- 1 tablespoon vanilla
- 2 tablespoons maple syrup (eh!)
Put everything in a large saucepan. Stir over low heat until sugar dissolves. Increase heat, bring to a boil, and simmer until rhubarb is tender (about 10 minutes). Don’t overcook, or you’ll lose the nice pink colour.
Using an immersion belnder, puree until smooth (or pour into the regular blender in batches – be careful -it’s HOT). Cool purée in the fridge until cold to the touch. Then, freeze purée in an ice cream maker as per the machine’s instructions. To harden, transfer the sorbet to an airtight container and put it into the freezer.
Tags: Recipes, rhubarb, sorbet
June 02 2009 10:19 am | Growing Food and Recipes
melanie watts on 06 Apr 2010 at 5:51 pm #
Stevie this sounds great . I don’t have an ice cream maker though.
Stevie on 08 Apr 2010 at 8:21 am #
Hmmm, maybe try to whip it in a blender, then pour into containers and freeze.