Thursday, July 7, 2011
This is a tasty and fun use for rhubarb - I love all the traditional uses for this interesting vegetable, like muffins, pies, cheesecakes, crisps, and even ice cream, but this is something different, definitely worth trying! Sweetened with honey, it is a refreshing and delicious dessert for the summertime. Thanks to Food, Farm, Health for the great recipe!
It comes together quickly, but you do need to allow for initial cooling time and then freezing time. If you make it early in the day, it will be ready for after dinner.
In a medium saucepan, combine the rhubarb (I used frozen, no need to even thaw!), water,
lemon juice and ginger.
Bring this mixture to a low simmer and cook until rhubarb is soft, 5-10 minutes. (Frozen will take only 5 minutes; fresh will take 10.) Pour the mixture into a blender or food processor and puree until smooth. (You could also use an immersion blender.) Transfer the puree into a freezer safe bowl, and stir in the honey.
Freeze this for 30-60 minutes, just until it's cool enough to put through the ice cream freezer. Transfer the puree into the ice cream freezer and freeze - mine took about 20 minutes. Then put the sorbet into a freezer safe bowl
and freeze until firm enough to scoop, at least 4 hours. Garnish with mint and enjoy!
One year ago: Strawberry Rhubarb Crumb Pie (that's ironic!)
Two years ago: Brownie Waffles
Find more recipes at It's A Keeper, Full Plate Thursday, Recipe Swap Thursday, Turning the Table Thursday, Sweet Treats Thursday, Foodie Friday, Friday Food, Food on Fridays, Fun with Food Friday, Sweet Tooth Friday, Foodie Friday #2, Friday Potluck, Sweets this Week, Simply Delish, Sweets for a Saturday, Foodie Friday: Rhubarb, Ingredient Spotlight: Rhubarb.
3 cups fresh or frozen rhubarb, chopped
1 1/4 cups water
2 Tbsp. fresh lime juice
1-2 tsp. fresh grated ginger, or 1/2 tsp. dried ginger
2/3 cup honey
In a medium saucepan, combine the rhubarb, water, lime juice and ginger. Bring to a low simmer and cook until rhubarb is soft; about 5 minutes for frozen rhubarb and closer to 10 minutes for fresh.
Using an immersion blender, regular blender or food processor, puree the rhubarb mixture until smooth. Transfer to a freezer safe bowl, and stir in the honey. Cover; freeze for 30-60 minutes until cool.
Process in an ice cream freezer for 20-30 minutes. Transfer to a freezer safe bowl and freeze until hardened and scoop-able, at least 4 hours. Garnish with fresh mint. Serves 4-6.
Adapted from Food, Farm, Health
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