Rhubarb sorbet is a refreshing and summery dessert made with just a few simple ingredients. Rhubarb, sugar, and lemon juice are combined and frozen in an ice cream maker for a light and refreshing treat.
Prepare and cook the rhubarb at least a day ahead of serving the sorbet.
Wipe and trim the fruit, then slice it quite thinly into a flameproofcasserole.
Sprinke the finely grated orange zest over it and drizzle on 2tablespoons of the honey.
Cover and leave in a cool place for 2 hours ormore until the sweetener has drawn out some of the rhubarb juices; thisliquid will prevent sticking during cooking.
Cook the rhubarb in the covered dish until perfectly tender - I thinkthis is best done in a low oven but you can use a very gentle flame on topof the stove if you prefer.
Let the cooked rhubarb cool slightly, then addthe remaining 2 tablespoons honey and whizz to a very smooth puree in afood-processor.
When the puree is quite cold, freeze it in a chilled loaf tin, or othersuitable container, until firm round the edges.
Beat the half-frozensorbet until slushly.
Whisk the egg whites and fold them in so the mixturelooks like a pale pink snow.
Cover and freeze until solid.
Beat to breakup ice crystals and to increase bulk, then freeze the sorbet again untilyou are ready to serve it.
Shortbread fingers make a good crunchyaccompaniment.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Prepare and cook the rhubarb at least a day ahead of serving the sorbet.
Wipe and trim the fruit, then slice it quite thinly into a flameproofcasserole.
Sprinke the finely grated orange zest over it and drizzle on 2tablespoons of the honey.
Cover and leave in a cool place for 2 hours ormore until the sweetener has drawn out some of the rhubarb juices; thisliquid will prevent sticking during cooking.
Cook the rhubarb in the covered dish until perfectly tender - I thinkthis is best done in a low oven but you can use a very gentle flame on topof the stove if you prefer.
Let the cooked rhubarb cool slightly, then addthe remaining 2 tablespoons honey and whizz to a very smooth puree in afood-processor.
When the puree is quite cold, freeze it in a chilled loaf tin, or othersuitable container, until firm round the edges.
Beat the half-frozensorbet until slushly.
Whisk the egg whites and fold them in so the mixturelooks like a pale pink snow.
Cover and freeze until solid.
Beat to breakup ice crystals and to increase bulk, then freeze the sorbet again untilyou are ready to serve it.
Shortbread fingers make a good crunchyaccompaniment.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
