I first had rhubarb sorbet at a Toronto restaurant as part of a rhubarb trio. It was in the form of a pink little quenelle perched atop a mini pavlova. It turned out to be the best part of the trio.
Anyways when I saw Garret’s recipe for rhubarb sorbet on Simply Recipes http://simplyrecipes.com/recipes/rhubarb_sorbet/ I knew I had to try it, like right now!
Rhubarb has been quite inexpensive here so I picked up some fresh stalks. I chose to use Tartelette’s version of this recipe, subbing the orange with lemon and omitting the fresh ginger because I figured it would be more appropriate to the people who would be eating it. My rhubarb was not as brilliantly pink as many of the other ‘s must have been because when I pureed my sorbet base, the rhubarb turned bubble gum pink. When churned in the ice cream maker the sorbet was the colour of Pepto Bismal. However the taste was perfect. Tart and refreshing without being cloying, this sorbet also has an unusually creamy texture and stayed fairly soft in the freezer unlike some sherbets I’ve made earlier this year which turned into chrystalline ice shards.
- 3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
- 2 1/2 cups of water
- 1 2/3 cups of sugar
- 2 teaspoons of lemon zest
- 2 tablespoons of corn syrup
- Place the rhubarb, sugar, water, and lemon zest in a large and heavy saucepan. Bring to a boil over high heat. Reduce heat to low, and simmer 5 minutes, uncovered.
- Let cool to room temperature. Working in batches, purée the mixture in a blender until smooth. Stir in the corn syrup. Cover and refrigerate until completely cold, preferably overnight.
- Process the ice cream according to your machine's manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. Freeze a couple of hours before serving.
adapted from Simply Recipes via Tartelette