This might be my new favorite dessert. I am rather enamored with the color of this sorbet, which is almost like bubblegum in its pure, pink vibrancy. And even if it’s raining outside, and has been all week, and I have a mental block where frozen desserts and cold weather are concerned, I still haven’t been able to resist this. It’s refreshing and light, a little tart and a little sweet, the absolute definition of a palate cleanser. If you were feeling bold and had a mind to serve it in between courses, your guests would approve, enthusiastically.
Most recipes called for double the sugar used here; I opted for much less because I didn’t want the flavor of the rhubarb to be obscured by too much sugar. It has such a lovely tart and fresh flavor and it’d be a shame to hide that. Here, it’s the star of the show, fortified by a little lemon juice and a little ginger. A lot of recipes for sorbet also call for corn syrup, because it helps the texture. Instead, I’ve used a tiny amount of gin, which won’t affect the flavor but provides the same benefit. Now go forth and make yourself some rhubarb sorbet. (And consider pairing it with Sparkling Ink’s Ginger Cookies.)
This Rhubarb Sorbet recipe is part of the March Seasonal Food Guide.
Yield: about 1 pint
3 cups rhubarb, chopped
1 cup water
1/2 cup sugar
1-2 teaspoons fresh ginger, minced (adjust according to taste)
2 tablespoons fresh lemon juice
2 tablespoons gin or vodka
1/4 teaspoon sea salt
In a non-reactive sauce pan, combine the rhubarb, water, sugar, ginger and lemon juice. Bring to a low simmer and cook until rhubarb is completely soft, about 5-10 minutes. Puree rhubarb mixture using either an immersion blender, food processor or upright blender.
Chill the puree until cool but not frozen. In the freezer, this will take 1/2-1 hour. Stir every 15 minutes or so. In the fridge, it will take a few hours and can be left overnight.
Process rhubarb puree according to the directions on your ice cream maker, about 25-30 minutes. Best enjoyed immediately!