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| Rhubarb Sorbet adapted from Bon Appetit, 1995 |
Just back from an unexpected trip...
...to a VERY wild garden...
...and SO MUCH RHUBARB!
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!
Check out Weekend Potluck # 71
for this recipe and many other tasty treats!
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