May 23, 2011

rhubarb sorbet

  • 1 pound rhubarb
  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons light corn syrup
mix water, sugar, lemon juice. 
heat and dissolve sugar.




add chopped rhubarb.

simmer for 10 minutes, 
until rhubarb is tender. 






add corn syrup.

puree. 




chill. 


chuck it in the ice cream maker.


freeze.






i went to the farmers market a couple of weeks ago,
and while there i texted av 
to tell her the market was almost at its summer time peak.

her first question back,
"is there any rhubarb?"

there wasn't any then. 

but last weekend when i went back.
there was.



so i got some. 

cause strawberry rhubarb is one of my favorite pie flavors.


and while there are no strawberries yet,
rhubarb sorbet sounded pretty bangin'.





so rhubarb sorbet it is.



delicious.




ps. totally had some helpers on this one.


 

 



















(doesn't she look like such a fat girl? ridiculous.)



pps. totally stole this recipe: check it