Friday, May 14, 2010

Rhubarb-Vanilla Sorbet

Heavenly! The texture of the cooked rhubarb lends itself to perfect sorbet. And the vanilla is a really nice addition.

2 lb rhubarb stalks, trimmed and cut into 1/2-inch-long pieces (about 7 cups)
1 2/3 cups sugar
2 tablespoons light corn syrup
1/2 tsp vanilla

Mix the sugar and rhubarb together and let it sit for a few minutes until the juices start to come out. Cook and stir on medium heat until the rhubarb breaks down. Add corn syrup and vanilla and refrigerate until cold. Process in an ice cream maker according to directions, OR just put it in the freezer for several hours, stirring every hour or so.
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