Rhubarb Sorbet With Vanilla Rhubarb Compote Recipes

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RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE



Rhubarb Sorbet with Vanilla Rhubarb Compote image

Categories     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Backyard BBQ     Frozen Dessert     Spring     Summer     Rhubarb     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

For sorbet
2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)
1 2/3 cups sugar
2 tablespoons light corn syrup
For compote
3/4 cup sugar
1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
2 drops vanilla
Special Equipment
an ice cream maker

Steps:

  • Make sorbet:
  • Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
  • Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
  • Make compote while purée is chilling:
  • Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
  • Let sorbet soften at room temperature 5 minutes, then serve with compote.

RHUBARB COMPOTE



Rhubarb Compote image

This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.

Provided by Melissa Clark

Categories     condiments, jams, jellies and preserves

Time 15m

Yield About 2 cups

Number Of Ingredients 2

3/4 pound rhubarb, cubed (about 3 to 4 cups)
3/4 cup granulated sugar

Steps:

  • In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
  • Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams

RHUBARB SORBET



Rhubarb Sorbet image

Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.

Provided by David Tanis

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 quart

Number Of Ingredients 4

1 pound rhubarb, chopped
1 cup sugar
1/4 teaspoon salt
3 tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)

Steps:

  • Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
  • Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
  • Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 34 grams

RHUBARB SORBET WITH GINGERED ORANGE COMPOTE



Rhubarb Sorbet with Gingered Orange Compote image

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

Yield Serves 6

Number Of Ingredients 13

1 1/2 cups sugar
1 1/2 cups water
8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed)
1/2 cup orange juice
1/2 cup pomegranate juice*
2 1/2 tablespoons Grand Marnier or other orange liqueur
1/8 teaspoon salt
6 large navel oranges
2/3 cup orange juice
1/2 cup sugar
1/2 cup thinly sliced peeled fresh ginger (about 2 1/2 ounces)
1 cinnamon stick
Available at Middle Eastern and natural food stores.

Steps:

  • Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
  • Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor. Press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. (Reserve remaining syrup for another use.) Chill until cold.
  • Process rhubarb mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
  • Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.
  • Mix 2/3 cup orange juice, sugar, ginger and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.
  • Spoon compote into shallow bowls or wine glasses. Top with sorbet.

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