Rhubarb Sorbet
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Please welcome guest author Garrett McCord of Vanilla Garlic as he celebrates spring with rhubarb sorbet. ~Elise
I'm not sure what first drew me to rhubarb. I think, perhaps, it was the name. Rhubarb. It sounds so strange, intriguing, even whimsical. But it isn't all just in the name. The color can vary from the palest pink to dramatic ruby-red hues. The flavor, so sour when raw that its pucker-inducing taste is only appreciated by a select few, is coerced into something floral and fruity when cooked. In fact, you would be shocked to learn that rhubarb was indeed a vegetable with poisonous leaves and not some sweet berry.
This sorbet perfectly captures all that makes rhubarb so endearing. Its flavor is accentuated with the slight warmth of ginger and a little bit of zing from orange zest which not only contrasts well against the pink taste of this sorbet (and I would call the taste pink), it actually enhances it. We all found this sorbet a resounding success in extolling rhubarb and ringing in the start of Spring. Elise and I firmly believe that you will too.
Rhubarb Sorbet Recipe
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Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
Ingredients
- 3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
- 2 1/2 cups of water
- 1 2/3 cups of sugar
- 1/4 teaspoon of salt
- 2 teaspoons of orange zest
- 2 teaspoons of chopped fresh ginger
- 2 tablespoons of corn syrup
Method
1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.
2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
Makes about one quart.
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I've never seen a more stunning photo of anything having to do with rhubarb.
Thanks Angie! I had fun with this one. ~Elise