Ultimate Vegetarian - Rhubarb Sorbet

[Guest guest]

Another rhubarb recipe for Shawnee right out of our cookbook-of-the-week:

 

* Exported from MasterCook *

 

Rhubarb Sorbet

 

Recipe By : The Ultimate Vegetarian Cookbook by Paul Gayler, page 128

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup superfine sugar

1/2 pound rhubarb -- chopped

1 lemon -- juice of

 

Rhubarb has a slight image problem, perhaps because many of us were forced

to eat stewed rhubarb when we were children. Young, pink rhubarb has a

much better flavor than the coarse old stems, and makes a very refreshing

sorbet. This sorbet is particularly good served with the Apple & Rhubarb

Pizza (see separate recipe).

 

1. Place all the ingredients in a heavy-bottomed pan with 2 1/4 cups water

and bring to a boil. Lower the heat, then simmer for about 10 minutes,

until the rhubarb is well cooked and the liquid is syrupy.

 

2. Transfer the mixture to a blender or food processor and blend until

smooth. Put the mixture in a bowl and leave until thoroughly cooled.

 

3. Pour the mixture into an ice cream maker and freeze according to the

manufacturer's instructions. If you do not have an ice cream maker, place

the mixture in a plastic freezer box. Cover the box and freeze for 3-4

hours, until half frozen. Beat the mixture with a handheld electric

beater; freeze for 3 hours longer. Whisk again then freeze for 4-6 hours

before serving.

 

Preparation time: 35 minutes, plus 10-13 hours freezing time. Serves 8.

 

Nutritional notes: calories 125; protein 0.3g; carbohydrates 33g; total

fat 0.03g, of which saturated fat 0g; fiber 0.4g; sodium 3mg.

 

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