YumYum Divas YumYum Recipes: Rhubarb Sorbet, contributed by TwinLakesChef

Recipe Title: Rhubarb Sorbet

Contributed by: TwinLakesChef

Additional Credits for Recipe
Bon Appétit
October 1995
R.S.V.P.
Hilaire; London, England

Note from the Diva
Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits

List of Ingredients
1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
2 tablespoons light corn syrup

Preparation
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.)

Number of Servings: 4 1/2 cups

Cookbook Category
Ice Cream/Sorbet

General Cooking/Prep Method
Freezing

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Make Ahead

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