My Reviews (5)

Rhubarb Sorbet

I tasted this once at a restaurant and finally had a go at it last night. I added four strawberries at the last minute thinking it would need it...and it was good, but I think next time, I'd make it without the strawberries. I reckon the rhubarb taste alone is good enough!
Reviews (5)


Comment:
18 Nov 2009
kaimouse said:
Something else. I also made this without an ice cream maker. I froze the mixture, then blended it again and refroze in the serving containers. Before I served it I took it out of the freezer for about 10 minutes to soften.
 
Comment:
18 Nov 2009
kaimouse said:
Used different ingredients. I added about a 2cm cube of ginger because ginger and rhubarb are best friends!
 
Comment:
18 Nov 2009
kaimouse said:
Altered ingredient amounts. I halved the sugar. I still found it to be very sweet so I will try even less next time. Perhaps my rhubarb is very sweet?
 
04 Feb 2012
Reviewed by: picoll
I just finished making this sorbet and it is delicious. I'm not sure how many g or how long a stalk of rhubarb usually is... Our rhubarb at home is growing like crazy, with some stalks up to 70cm long. I still used the 5 stalks of Rhubarb and I checked the weight, it was 490g. I didn’t add any strawberries. I boiled the rhubarb one evening, let in cool in the fridge overnight and the next morning I pureed it in the blender but I didn’t bother to strain the mixture or re-chill it. I then churned it in my ice cream maker & it was really quick, it only took about 10-15min (it usually takes me 20-30min in my KitchenAid ice-cream attachment). The only thing is, although I’m a sweet tooth I thought the end result was a bit too sweet, next time I’ll try less sugar, maybe reduce it to 3/4-1 cup.
 
18 Nov 2009
Reviewed by: kaimouse
I made it without strawberries and it was delicious! Thank you for sharing!
 

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