Rhubarb Sorbet

[Guest guest]

I made this on Tuesday, when I had a day off (Melbourne Cup Day) and had

spent the morning helping to weed my Mum's veggie garden and rhubarb patch.

It's very nice indeed.

Jo.

 

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<mx2 source= " MasterCook 5.0 " date= " November 08, 2000 " >

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Rhubarb Sorbet

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<RcpE name= " Rhubarb Sorbet " author= " Paul Gayler " >

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* Exported from MasterCook *

 

Rhubarb Sorbet

 

Recipe By :Paul Gayler

Serving Size : 8 Preparation Time :0:35

Categories : Desserts Frozen Dishes

Ice Cream Maker Quick & Easy

Tried Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

250 g caster sugar

250 g rhubarb -- chopped

1 lemon -- juice of

 

Place all the ingredients in a heavy-bottomed pan with 500 ml (18 fl oz)

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

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

 

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

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

 

Pour the mixture into an ice-cream maker and freeze-churn according to the

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

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

until half frozen. Whisk the mixture with an electric hand whisk; freeze

for a further 3 hours. Whisk again, then freeze for 4-6 hours before

serving.

 

Source:

" Vegetarian Cookbook "

S(ISBN):

" 0-7513-2918-5 "

Copyright:

" 1999, 2000 Dorling Kindersley Ltd, London & Paul Gayler (text) "

 

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

 

Per serving: 6 Calories (kcal); trace Total Fat; (6% calories from fat);

trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : 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 flavour than the coarse old stems,

and makes a very refreshing sorbet.

 

Jo's note: This was very good, but you'd be lucky if it served 4,

let alone 8. I happened to have half a punnet (approx. 125g) of

strawberries lying around and I threw them in just before blending

in the food processor and it was really nice.

Nutr. Assoc. : 0 0 0

 

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<Serv qty= " 8 " />

<PrpT elapsed= " 0:35 " />

<CatS>

<CatT>

Desserts

</CatT>

<CatT>

Frozen Dishes

</CatT>

<CatT>

Ice Cream Maker

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " caster sugar " unit= " g " qty= " 250 " ></IngR>

<IngR name= " rhubarb " unit= " g " qty= " 250 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " lemon " qty= " 1 " >

<IPrp>

juice of

</IPrp>

</IngR>

<DirS>

<DirT>

Place all the ingredients in a heavy-bottomed pan with 500 ml (18 fl oz)

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

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

</DirT>

<DirT>

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

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

</DirT>

<DirT>

Pour the mixture into an ice-cream maker and freeze-churn according to the

manufacturer & apos;s instructions. If you do not have an ice-cream maker,

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

until half frozen. Whisk the mixture with an electric hand whisk; freeze

for a further 3 hours. Whisk again, then freeze for 4-6 hours before

serving.

</DirT>

</DirS>

<Srce>

Vegetarian Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7513-2918-5 " />

<CpyR>

1999, 2000 Dorling Kindersley Ltd, London & amp; Paul Gayler (text)

</CpyR>

<Note>

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 flavour than the coarse old stems, and makes a very refreshing

sorbet. & #013; & #010; & #013; & #010;Jo & apos;s note: This was very good, but

you & apos;d be lucky if it served 4, let alone 8. I happened to have half a

punnet (approx. 125g) of strawberries lying around and I threw them in just

before blending in the food processor and it was really nice.

</Note>

</RcpE></mx2>

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