Citrusy Rhubarb Sorbet
"I'm gathering rhubarb recipes for later this spring for my husband! This one is from Cooking Light, May 2008."
- Ready In:
- 6hrs 20mins
- Ingredients:
- 6
- Serves:
-
5
ingredients
- 4 cups chopped rhubarb (about 1 1/4 pounds)
- 1 cup water
- 2⁄3 cup sugar
- 1⁄2 cup fresh orange juice (about 2 large oranges)
- mint sprig (optional)
- orange rind, strips (optional)
directions
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly.
- Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm.
- Scrape up and serve in chilled glasses. Garnish with mint and rind, if desired.
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RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
