A classic rhubarb sorbet, refreshing and tart, without milk or cream, made with just three basic ingredients.
Ingredients
- 300 g fresh rhubarb
- 100 g granulated white sugar
- 100 ml water
- 0.5 pieces lemon
Method
- Wash and peel the rhubarb if the stalks are stringy (otherwise leave the skin on). Cut into 2-3 cm pieces.
- In a saucepan, mix the rhubarb pieces, sugar, and water. Bring to a boil over medium heat, then reduce the heat and let simmer for 8-10 minutes until the rhubarb is completely tender.
- Remove from the heat and blend the mixture in a blender until you have a very smooth purée. Squeeze the half-lemon and add the juice, mix.
- Pour the purée into a bowl and let cool to room temperature, then place in the refrigerator for at least 2 hours (or until thoroughly chilled).
- Pour the cold mixture into a flat container (like a plastic tub) and place in the freezer. Every 30 minutes for the first 2 hours, take the container out and mix vigorously with a fork or mini-blender to break up the ice crystals. Repeat this 4 to 5 times until the sorbet is set but still soft.
- Let it set in the freezer for at least another 2 hours. Serve in quenelles or scoops.
- Before serving, let the sorbet sit for 5 minutes at room temperature to make scooping easier.
Nutrition
Per serving
- Energy
- 235.5 kcal
- Protein
- 1.56 g
- Carbohydrate
- 57.95 g
- Fat
- 0.36 g
- Fibre
- 3.54 g
- Calcium
- 198.9 mg
- Iron
- 0.52 mg
- Magnesium
- 23.45 mg