Monday, June 10, 2013

Rhubarb Sorbet

Rhubarb Sorbet
adapted from Bon Appetit, 1995

Just back from an unexpected trip... a VERY wild garden...


After some searching, I discovered a very simple recipe for Rhubarb Sorbet on Epicurious.  It's a creation of Chef Bryan Webb and was first published in Bon Appetit in 1995.  

Here's my version (modified from the original)... 

I was very pleased with the results and will definitely try this again!

Rhubarb Sorbet

1 cup plus 2 tablespoons sugar
1 cup water
juice of 1/2 a lemon

In medium saucepan, dissolve sugar and bring to a boil.

1 pound finely chopped rhubarb (about 4 cups)

Add rhubarb and simmer for 10 - 15 minutes.
Puree in blender; refrigerate until cold.
Follow directions to process in ice cream maker.
Freeze.  Will keep for several days.

Serve small portions with a simple square or sugar cookie.

Check out Weekend Potluck # 71
for this recipe and many other tasty treats!

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