Rhubarb sorbet, July 2011
If you have a little rhubarb left in your back yard or can get some at a grocery store or farmer’s market, here’s an interesting hot weather use for it. Study, fibrous rhubarb gives this iced dessert more smoothness and body than a typical sorbet. It’s sweetened only with honey and orange juice, and the orange juice and zest add an enjoyable tang.
| Rhubarb-Honey Sorbet | Print |
Recipe type: Dessert
Author: Eileen Beran (Adapted from Shanon Hilton’s Food Farm Health at shanonhilton.blogspot.com.
Serves: 6
Ingredients
- 4 cups rhubarb (about 1 pound), ends removed and cut into 1/2-inch pieces
- 3/4 cup honey
- 1 medium orange; zest and juice
Instructions
- Place rhubarb, orange zest, and orange juice in medium saucepan. Bring to a boil over medium high heat, then turn down heat and simmer until rhubarb is very soft, 5 to 10 minutes.
- Puree rhubarb in a blender. Cool and stir in honey. Place mixture in quart container or jar; cover and chill 12 hours.
- Process and chill according to your ice cream maker’s instructions.
Serving size: 3/4 cup; Calories: 151; Fat: 0.2g; Saturated fat: 0g; Carbohydrates: 40g; Sugar: 37g; Fiber: 2g; Protein: 1g;
Shared at Simply Sugar and Gluten-Free Slightly Indulgent Tuesdays and Gluten-Free Wednesday at The Gluten-Free Homemaker.
Fostoria sherbet dish in photo courtesy of Pink Begonia, Kalona, Iowa.
