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Rhubarb sorbet

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This was my first attempt to make sorbet and I’m very happy with the outcome. I’ve served the rhubarb sorbet with pistachio and rhubarb&pistachio cake. Love the texture of the sorbet and it is so easy to make.

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Cut the rhubarb and put it in a bowl with sugar. For 400 g rhubarb add 150 g sugar and let the rhubarb release its juices for a couple of hours.

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Then add 100 ml water and cooked it on the hob. After is cooked, let it cool.

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Mix the sorbet using the hand blender. This is how it looks before mixing.

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And after it’s ready to go in the freezer.

I used an air-tight container for the sorbet and I stirred it every hour to prevent ice crystals. It sounds complicated, but it takes less then 1 minute to stir it.

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The sorbet with cake was a very good choice. The texture of the sorbet was smooth, the pistachio crunchy and the cake moist. Loved it.

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