RHUBARB & STAR ANISE SORBET
A stunning homemade pink sorbet with vibrant and sweet forced rhubarb, add a cheeky nip of vodka to make this a little more grown up
Provided by Edd Kimber
Categories Dessert
Time 40m
Yield Makes about 500ml
Number Of Ingredients 7
Steps:
- Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.
- Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.
- Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer's instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.
Nutrition Facts : Calories 100 calories, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
RHUBARB SHERBET
Provided by Marian Burros
Categories ice creams and sorbets, dessert
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place rhubarb in 4-quart nonaluminum baking dish. Cover and bake at 375 degrees until rhubarb is soft, about 25 minutes.
- Remove rhubarb and place with liquid in food processor or mill and puree.
- Combine puree with wine, sugar and lemon juice. Place in ice-cream freezer and freeze according to manufacturer's instructions, or pour into large shallow dish, cover and freeze for about 1 hour or just until edges begin to harden and center is only partly frozen. Remove from freezer and beat in mixing bowl until frothy. Return to dish and cover. Refreeze for about 30 minutes, until mixture begins to harden again. Remove from freezer and beat again. Return to freezer and freeze completely, at least 2 or 3 hours, before serving.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 26 grams
RHUBARB SORBET
Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.
Provided by David Tanis
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 quart
Number Of Ingredients 4
Steps:
- Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
- Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
- Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 34 grams
RHUBARB FLOAT WITH BUTTERMILK SORBET
Tangy-sweet rhubarb nicely complements creamy buttermilk sorbet in a refreshing dessert drink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.
RHUBARB SORBET
Provided by Bryan Webb
Categories Food Processor Ice Cream Machine Dessert Valentine's Day Low Sodium Frozen Dessert Summer Vegan Rhubarb Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
- Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
RHUBARB SORBET
An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.
Provided by Mac
Categories Sorbet
Time 9h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
- Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
- Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 27.7 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 23.5 mg, Sugar 25.6 g
RHUBARB SORBET
Make and share this Rhubarb Sorbet recipe from Food.com.
Provided by chia2160
Categories Frozen Desserts
Time 25m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 5
Steps:
- boil water and rhubarb in a large saucepan for 10 minutes.
- strain into a bowl in a sieve, pressing down on solids, discard solids.
- add sugars to liquid, stirring to dissolve, add lemon juice.
- cool mixture in refrigerator.
- add to container of an ice cream maker according to manufacturer's directions.
- transfer to a freezer safe container, freeze for 1 hour.
Nutrition Facts : Calories 116.7, Fat 0.1, Sodium 10.8, Carbohydrate 29.5, Fiber 1.4, Sugar 26.6, Protein 0.7
RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Backyard BBQ Frozen Dessert Spring Summer Rhubarb Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
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.
RASPBERRY-RHUBARB SORBET
This tangy sorbet is an irresistible treat. For an additional touch of pink, try serving it with Pink Tuile Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, vanilla bean seeds, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer until rhubarb has broken down and mixture is thick and syrupy, 12 to 15 minutes.
- Transfer rhubarb mixture to the jar of a blender along with raspberries and lemon juice; blend until smooth. Set a fine mesh sieve over a large container. Strain rhubarb mixture into container; cover and transfer to refrigerator until chilled.
- Freeze rhubarb mixture in an ice cream maker according to manufacturer's instructions. Keep frozen, in an airtight container, up to 1 week.
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