Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Sorbet 1993 Recipe
    Lost? Site Map

    Rhubarb Sorbet 1993

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    andypandy's Note:

    This recipe came from Chef Bryan Webb, and served with Almond Biscotti is really a great refreshing item to serve.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cut up fresh rhubard into one inch pieces.
    2. 2
      You may used frozen thawed, and drained rhubarb also.
    3. 3
      Combine white sugars water and lemon juice in a large heavy saucepot.
    4. 4
      Stir over low heat until sugar dissolves.
    5. 5
      Increase the heat and bring to a boil.
    6. 6
      Add the prepared rhubarb.
    7. 7
      Reduce heat to simmer and simmer until fruit is tender.
    8. 8
      This should take ten minutes.
    9. 9
      Transfer all to food processor and puree until smooth.
    10. 10
      Stir in the cornsyrup.
    11. 11
      Transfer into a bowl and chill well until cold.
    12. 12
      Transfer mixture now to your ice cream machine and process to the machines instructions.
    13. 13
      When done, transfer into a covered container.
    14. 14
      Put saran or plastic wrap directly on the mixture, this helps to prevent ice crystals.
    15. 15
      Cover with container lid, and freeze.
    16. 16
      The cooking time and preparation time does not include chilling or freezing which should be at least ten hours.

    Browse Our Top Frozen Desserts Recipes

    Ratings & Reviews:

    • on May 23, 2009

      55

      I substituted xylitol for the sugar, and honey for the corn syrup. It was wonderful. Thank you for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rhubarb Sorbet 1993

    Serving Size: 1 (999 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 271.2
     
    Calories from Fat 2
    63%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.0 mg
    0%
    Total Carbohydrate 69.6 g
    23%
    Dietary Fiber 2.0 g
    8%
    Sugars 60.2 g
    241%
    Protein 1.0 g
    2%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites