Make: Rhubarb Sorbet

spring rhubarb

I think i’m addicted to spring rhubarb, It all started on pancake day when B came round for dinner, and since then i’ve been buying it in bulk and hoarding it any way I can. So far this month i’ve worked my way through poached rhubarb, rhubarb meringue pie, rhubarb curd and finally, rhubarb sorbet. I’m not a fan of stringy old rhubarb but spring rhubarb I just can’t get enough of, it’s one of my favourite things about spring. This recipe also makes the poached rhubarb B + I ate on Tasty Tuesday, just pop the poached rhubarb in the fridge once it has cooled down- its great spooned liberally over pancakes or french toast.

You will need:

  • 500g rhubarb
  • 100g caster sugar
  • the juice of 1 orange
  • 2 tablespoons of honey or agave syrup
  • 1/2 a teaspoon of aniseeds

stewing the rhubarb

Chop the rhubarb and place it into a pan along with all the other ingredients. Warm the pan over a very gentle heat for around 15-20 minutes or until the rhubarb is just starting to soften then remove the mix from the heat. The rhubarb will continue to poach in the residual heat of the pan so it’s important to take it off sooner rather than later to keep the beautiful pink colour and the rhubarb texture for poached rhubarb. If the rhubarb is overcooked it will turn to mush but this is still delicious and perfectly ok to freeze down as a sorbet. Set the poached rhubarb aside to cool for 20-30 minutes.

If you have an ice cream maker, churn the rhubarb mix according to the manufacturers instructions until frozen then transfer the mixture into a Tupperware container and freeze until ready to use.

If you do not have an ice cream maker place the rhubarb mixture into a tupperware container and freeze for half an hour or so until semi frozen, give the mixture a good stir and freeze for a further half hour then stir again, repeat this step until the sorbet is firm.

Remove the sorbet from the freezer around 15 to 20 minutes before you wish to serve, pour boiling water into a measuring jug and allow the ice cream scoop to stand in the boiling water for 10 minutes. Add scoops of the mixture into small bowls using the warmed ice cream scooprhubarb sorbet

What’s your favourite thing about spring?

 

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