RHUBARB SORBET
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
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
An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.
Provided by Mac
Categories Sorbet
Time 9h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
- Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
- Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 27.7 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 23.5 mg, Sugar 25.6 g
RHUBARB VANILLA COMPOTE
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar and cinnamon in a medium saucepan.
- Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
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
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.
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