Rhubarb is paired with strawberry so often, but I like showcasing the pungent, tangy flavor all on its own. Combining this sorbet with White Chocolate Ice Cream (page 221) softens the edge. If your rhubarb isn’t very ripe and red, you may want to adjust the color with a few drops of pomegranate juice.
Recipe information
Yield
makes about 1 1/2 quarts
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.
Step 3
Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.
Step 4
Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.
Step 5
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
