When life gives you rhubarb, make sorbet

Rhubarb sorbet Liam Mogan

Fiery ginger and sweet orange flatter rhubarb’s sour tartness. It cries out for a piece or two of dark salted chocolate to nibble on the side. For a fluffier, creamier treat, use an ice cream maker, but you can do it without too. Makes 5 cups.  

6 cups coarsely chopped fresh rhubarb stems, about 600 g
¾ cup icing sugar
½ cup water
1/3 cup light corn syrup (see Tip)
1 tbsp finely grated ginger
Zest and juice from 1 small orange
½ tsp kosher salt

1. Place rhubarb in a large saucepan. Stir in sugar, water, corn syrup, and ginger. Bring to a boil over high heat, stirring often. Reduce heat to medium, partially cover, and simmer until rhubarb is tender and completely broken down, about 10-12 minutes.

2. Remove from heat and grate in 1 tsp orange zest, then squeeze in juice, about ¼ cup. Stir in salt. Refrigerate until cool, about 20 minutes. 

3. Purée in a blender. Turn out into an ice cream maker and churn according to manufacturer’s instructions or until thick and creamy, about 30-40 minutes. Or pour into a 9″ metal cake pan. Freeze, stirring every 30 minutes with a fork to break up crystals until set, 3 hours. Transfer to an airtight container, and freeze for up to 1 week. 

Tip: Use maple syrup, honey, or sugar syrups for an icy texture, or use corn syrup for a rich, full-bodied, smooth texture.

How to make ice cream with a mason jar

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