RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Backyard BBQ Frozen Dessert Spring Summer Rhubarb Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Make sorbet:
- Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
- Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
- Make compote while purée is chilling:
- Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
- Let sorbet soften at room temperature 5 minutes, then serve with compote.
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Yousof Ahmed
[email protected]This sorbet is delicious! But it's a bit pricey to make. I would only make it for special occasions.
Raul Menendez
[email protected]I'm not sure why this recipe is so highly rated. It was just okay.
Mohamed bashir Ali
[email protected]This recipe is too complicated. I don't have time to make a sorbet from scratch.
Captain Wailer
[email protected]I followed the recipe exactly, but my sorbet turned out icy. I'm not sure what I did wrong.
Tony Mccarter
[email protected]This sorbet was a bit too sour for my taste. I think I would add a little more sugar next time.
jack Johnson
[email protected]I'm allergic to dairy, so I made this sorbet with almond milk instead of regular milk. It turned out just as good!
md Said Miya
[email protected]This sorbet is a great way to get your kids to eat their fruit. My kids loved it and didn't even realize they were eating rhubarb.
Darrin Knebel
[email protected]I made this sorbet for a party and it was a hit! Everyone loved it and asked for the recipe.
Ameh Helen
[email protected]I'm not a big fan of sorbet, but I really enjoyed this one. It was light and refreshing, and the flavor was spot-on.
Kombeh Badjan
[email protected]This recipe is a great way to use up extra rhubarb. I have a rhubarb plant in my garden and I'm always looking for new ways to use it.
Shahzaib Aman
[email protected]The compote is the perfect topping for this sorbet. It adds a touch of sweetness and crunch that really elevates the dish.
Jannatun Nayem (Hridoy)
[email protected]I love the combination of rhubarb and vanilla in this sorbet. It's a unique and delicious flavor that I've never tasted before.
Tarinah Saudah
[email protected]This sorbet was so easy to make and it turned out so well! The flavor was amazing and it was the perfect way to cool down on a hot summer day.
Khoza junior Khoza
[email protected]I've never been a big fan of rhubarb, but this recipe changed my mind. The sorbet was light and refreshing, and the compote added just the right amount of sweetness. I'll definitely be making this again!
Tori wee
[email protected]This rhubarb sorbet with vanilla rhubarb compote was an absolute delight! The sorbet was smooth and creamy, with a beautiful pink color and a tangy-sweet flavor. The compote was the perfect complement, adding a touch of sweetness and crunch. I would