Sunshine soaked days in the park after a long winter, you can’t help but be happy when Spring arrives. It elicits a feeling and a promise of what is to come. Farmer’s markets, and wine on patios admiring sunsets. One of the first items to arrive in farmer’s markets or in your backyard if you are lucky enough to have one, is rhubarb. Gorgeous hues of pinks and ruby red it is very versatile in sweet treats like tarts, pies, ice creams or sorbets. I also love using it in savory dishes paired with duck or pork. Below is my recipe for a delicious sorbet that is as pretty to look at as it is to enjoy.
Rhubarb Sorbet
Rhubarb Sorbet
5 Large stalks rhubarb
1 1/2 cups granulated sugar
1 1/2 cups water
1) Wash rhubarb and trim off ends
2) Cut into 1/2 inch pieces on the diagonal
3) In a large saucepan combine rhubarb, sugar, and water
4) Bring to boiling point and then reduce to a simmer
5) Simmer for 10 minutes or until rhubarb is tender
6) Allow to cool to room temp
7) Transfer mixture to a food processor and puree until smooth
8) In a non reactive bowl let cool in the fridge for 2 hours
9) Transfer to ice cream maker or kitchen aid freezer bowl attachment and follow manufacturers directions
10) Transfer your sorbet which will be at a soft serve stage to freezer containers
11) Let cure in the freezer for 2-4 hours before serving
** I use the kitchen aid attachment and it takes about 20 minutes to set up churning on level 2-3
Oh my gosh I totally want to try this
Looks sooo good for the summer!!
Thank you so much! It’s a delicious time of year! Happy Cooking!