Rhubarb Sherbet With Crushed Strawberry Sauce Recipes

RHUBARB SHERBET WITH CRUSHED STRAWBERRY SAUCE

Steps:

• Boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 to 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
• Beat the egg whites, 2 tablespoons of sugar and 1/4 teaspoon of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer.
• If you do not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times.
• While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 tablespoons of sugar in food processor or blender. Puree the strawberries, adding water if necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
• Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.

STRAWBERRY RHUBARB SHERBET

Steps:

• Prepare to use ice cream maker according to manufacturer's directions. (I put my Cuisinart bowl in the freezer at least 24-36 hours before I plan on churning the sherbet.)
• Place rhubarb, sugar, and water in a stainless steel (or other non-reactive) pan.
• Bring to a simmer and cook until sugar is dissolved and rhubarb starts to soften.
• Add the the sliced strawberries and cook for a few more minutes just to soften the strawberries a bit. Remove from heat. Let cool for 10-15 minutes.
• Transfer to a blender and puree until smooth. Strain, if desired, into a clean bowl. Add the lemon juice. Chill until very cold, about two hours.
• In a clean bowl, beat or whisk the cold heavy cream until soft peaks form. Slowly drizzle the cold fruit puree down the side of the bowl into the cream, while beating or whisking.
• Turn the ice cream maker on and pour the liquid through the feed hole. Churn until the sherbet is thick, like soft serve ice cream.
• Transfer to an airtight plastic or metal container. Press waxed paper against the surface to prevent hoar frost from forming. Freeze until firm enough to scoop.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

RHUBARB SHERBET

Steps:

• Preheat oven to 375 degrees. Place rhubarb in 4-quart nonaluminum baking dish. Cover and bake at 375 degrees until rhubarb is soft, about 25 minutes.
• Remove rhubarb and place with liquid in food processor or mill and puree.
• Combine puree with wine, sugar and lemon juice. Place in ice-cream freezer and freeze according to manufacturer's instructions, or pour into large shallow dish, cover and freeze for about 1 hour or just until edges begin to harden and center is only partly frozen. Remove from freezer and beat in mixing bowl until frothy. Return to dish and cover. Refreeze for about 30 minutes, until mixture begins to harden again. Remove from freezer and beat again. Return to freezer and freeze completely, at least 2 or 3 hours, before serving.