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.

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.

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

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

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.

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.