Every spring when the Rhubarb stalks come up in the garden I begin to dream about Rhubarb pies and tarts and muffins. At least once each spring though...
I do love to make Rhubarb Sorbet.
If you live in a region where rhubarb is available you will be looking for different ways to use up your rhubarb. This sorbet is fresh and light and unlike anything you can buy in the supermarket. It thaws quickly so it is best scooped out when everyone has arrived.
- 3 cups white sugar
- 5 cups water
- 10 cups cut up red stalked rhubarb
- Put the sugar and water in a large saucepan and bring it to a boil. Simmer a minute or two until all the sugar has dissolved. Add the rhubarb to the saucepan and bring to a boil. Lower heat and simmer about 10 minutes until the rhubarb is falling apart. Remove from heat and allow to cool a bit.
- Using a ladle, put the rhubarb into a fine sieve, catching all the juices in a large bowl below. Do not press the rhubarb through but rather just use a wooden spoon to press out all the juices. Pour into a large glass pan or a bowl and freeze. Stir every few hours until frozen firm. You can also put it into an icecream maker at this point. Depending on the size of your icecream freezer, you might have to do it in batches.
- Once solid, break into pieces and pulse in a food processor until smooth. You will have to do this in batches unless your food processor is very large. Store in a plastic container for up to 2 weeks.
- Serve as is or in a glass with gingerale. The sorbet will melt slowly as you sip your drink.