The other day I saw a link to a rhubarb sorbet recipe and I thought, “I have to try this!”.
We have three rhubarb plants (thanks to friends who hate the stuff and wanted it OUT of their gardens) and they’re growing well, but not quite ready to harvest yet. Luckily, the Co-op has it in stock.
The recipe is blindingly simple, and the results so gloriously delicious, I plan to stockpile rhubarb in my freezer so I can make it this summer, when the hot weather will cry out for rhubarb sorbet.
The first step is chopping up the rhubarb and putting it in a pot, along with sugar, water, chopped ginger, and some orange zest.
Next, cook covered for about five minutes until the rhubarb gets soft and the sugar is dissolved.
For the next step, the recipe says to let the mixture cool, then puree in batches in a food processor. But if you have one of those handy stick/immersion blender gadgets (which we do!), you can just puree the whole mess right in the pot.
Next, strain the mixture through a fine mesh strainer to leave the pulp behind.
Add a little corn syrup, and then put the strained juice into the fridge to chill overnight.
The next day, pour the chilled rhubarb juice into the ice cream maker (we have one of those simple manual, hand-crank Donvier makers) and, about 30-40 minutes later, you have this:
And not too many minutes later, you have none left, and have to make it again. *burp*