Rhubarb Sorbet
This delightful rhubarb sorbet is a refreshing treat perfect for a sunny day. The vibrant pink color and tangy flavor of the rhubarb create a smooth and luscious frozen dessert that will leave you craving another spoonful. Enjoy it on its own or pair it with baked bananas or a nutty cake for a truly satisfying dessert experience.
— Constant Cookbook
Ingredients
- 500g rhubarb
- 225g caster sugar
- Juice of 1 lemon
- 150ml water
Instructions
- Wash, trim and cut the rhubarb into 1 inch chunks.
- Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
- Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
- Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.
- Lovely served with baked bananas, a nutty cake (especially pistachios) or on its own!
Yield
Serves 10
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