Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Turn it into a sorbet and accompany it with either almond biscotti or lemon and polenta biscuits.
Difficulty: Easy
Servings: 4 1/2 cups
Prep Time: 5 minutes Cook Time: 15 minutes + 1 hr cooling ice cream churningIngredients
1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
2 tablespoons light corn syrup
Directions
Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender, about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
Transfer rhubarb mixture to ice cream maker and process according to the manufacturer’s instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
Categories: Desserts, Freezing, Ice Creams, Kid-Friendly, Non-Dairy, Preserving, Special Diets
Submitted by: keelenorth on May 6, 2010
Add Your Thoughts
You must be logged in to post a comment.