Le Gourmand Rhubarb Sherbet With Rhubarb Compote Food

Steps:

• Combine rhubarb with all other ingredients in medium saucepan, except vanilla extract.
• Bring to a simmer over medium-high heat.
• Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 15 minutes.
• Remove from heat, add vanilla and stir.
• Cool and serve.

LE GOURMAND RHUBARB SHERBET WITH RHUBARB COMPOTE

Steps:

• Cut rhubarb into small pieces and simmer with 1/4-cup cider slowly in nonaluminum pan, until soft, about 7 minutes. Pass through a food mill to remove fibers. Return to pan and simmer with remaining cider and honey for 10 to 15 minutes. Chill.
• Prepare sherbet from mixture, using ice cream machine or the ice cube trays of your freezer.
• Serve with compote and whipped cream on the side.

RHUBARB CHERRY COMPOTE

Steps:

• In a saucepan bring all ingredients to a boil over med-high heat stirring often.
• Reduce heat cover and simmer 7 minutes, stirring occasionally.
• Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
• Remove to bowl and refrigerate 1 hour or up to 2 days.

RHUBARB COMPOTE

Steps:

• Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.

RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE

Steps:

• Make sorbet:
• Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
• Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
• Make compote while purée is chilling:
• Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
• Let sorbet soften at room temperature 5 minutes, then serve with compote.