nothavanas: (Default)
Rhubarb Sorbet Recipe

Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.


3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest [can use a generous half teaspoon of dried zest)
2 teaspoons of chopped fresh ginger [can grate a generous half tsp of dried whole ginger]
2 tablespoons of corn syrup

1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. [I did this but I don't actually think it made a difference.] Stir in corn syrup. Cover and refrigerate [in 1 gal ziploc bag] until totally chilled, several hours or overnight.

3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
nothavanas: (Default)
So I was at Rockridge Orchards' stand at the U-District Farmers' Market, contemplating their rhubarb fiercely. The woman who works there (I believe she's the owner's wife/co-owner) asked if she could help, and I said I was trying to decide between pie and cobbler. She suggested stir-fry; just add the rhubarb in as if it were a vegetable. Which it is, technically, and it's only used in desserts with a ton of sugar. So I got a few sticks, along with some raspberry apple cider made on Friday.

(Diversion: Empire Ice Cream is back! They have bacon and hazelnuts, chocolate, mint, brown sugar, and rhubarb-oolong sorbet. All are delicious.)

Today I got some mixed stir-fry frozen vegetables, along with some fake chicken strips and some stir-fry sauce, and threw diced rhubarb in there. It came out quite well. The rhubarb was tart and crunchy, and some chunks got soft and sweeter. It went very well with the crispy broccoli and snow peas and such.


nothavanas: (Default)

March 2017

56789 1011


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 24th, 2017 05:33 pm
Powered by Dreamwidth Studios