Rhubarb Sorbet
Inspired by techniques from NYT Cooking.
Tangy, pale pink and refreshing: rhubarb simmered with sugar and lemon and blended to a smooth purée before churning.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- wide stainless-steel or enamelled pan
- blender
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 164 kcal |
| Protein | 0.9 g |
| Carbohydrate | 41.5 g |
| of which sugars | 37.8 g |
| of which free sugars | 36.7 g |
| Fat | 0.2 g |
| of which saturates | 0.1 g |
| Fibre | 1.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 600 g pink rhubarb, trimmed and cut in 2 cm pieces
- 220 g caster sugar
- 300 ml water
- 1.5 g fine sea salt or table salt about ¼ tsp
- 2 tbsp lemon juice
- 1
Simmer. Put the rhubarb, sugar, water, salt and lemon juice in the wide pan and cook over medium heat for 8-10 min, until the rhubarb falls apart.
- 2
Purée. Blend until completely smooth, about 2 min.
- 3
Cool. Pour into a jug, cool, then cover and chill well; the purée keeps for 2 days in the fridge.
- 4
Churn. Churn for 20-25 min.
- 5
Freeze. Pack into the container and freeze for about 1 h, until firm. Soften for 10 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
