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Rhubarb Sorbet

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Submitted by embry

Rhubarb Sorbet recipe

YIELD

8 servings

PREP

2 hrs

COOK

15 min

READY

26 hrs

Ingredients

1 453.6
POUND G RHUBARB
trimmed weight
4 6E+1
TABLESPOONS ML HONEY
1 1
EACH ORANGE ZEST *
2 2
LARGE EACH EGG WHITES *

Directions

Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole.

Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey.

Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking.

Cook the rhubarb in the covered dish until perfectly tender. This is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer.

Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth purée in a food-processor.

When the purée is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges.

Beat the half- frozen sorbet until slushly. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid.

Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it.

Shortbread fingers make a good crunchy accompaniment.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 43 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 8%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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