in Dessert Recipes

Rhubarb sorbet

updated

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Ingredients for 4 servings:

  • 500 g rhubarb, ready to cook, sliced
  • 120 g sugar
  • 2 tbsp rose water
  • 150 ml water
  • 1 pinch(s) cinnamon powder

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

flavored with cinnamon and rose water

Heat the rhubarb with the sugar and water in a saucepan, then reduce heat to low and simmer with the lid on for about 10 minutes until soft. Allow the rhubarb to cool to lukewarm, then add it to a food processor along with the cooking liquid and puree finely, straining it through a sieve if necessary. Flavor the puree with rose water and cinnamon, then freeze for about 4 hours, stirring every 20 minutes with a fork or whisk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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