Rhubarb Sorbet Recipe
Contributed
by Amber King
Ingredients
3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 teaspoons of chopped fresh ginger
2 tablespoons of dark agave nectar
Method
1.
2.
Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan.
Bring to a boil. Reduce heat to low, cover and simmer for a few minutes, or until the rhubarb easily falls apart and the sugar has dissolved.
Cool for 10 minutes. Working in batches if needed, purée in a blender until smooth. Press through a fine mesh strainer to remove the
pulp; discard the pulp (or save and freeze to add fiber to smoothies).
Stir in agave nectar. Cover and refrigerate until completely chilled, several
hours or overnight. (Can more quickly chill in the freezer if you check it and
stir it every 15 minutes.)
3.
Process in your ice cream maker according to the instructions. If you
do not have an ice cream maker and you have a bit of time you can
place in the freezer and every 20 minutes or so mix by hand, it’ won’t
be as smooth as a machine but works for a more rustic sorbet. I prefer to use a
hand crank version I found at the local thrift store or my Kitchen Aid.
If using a machine the sorbet will have a soft texture right out of the ice cream
maker. If you would like a firmer consistency, transfer the sorbet to an airtight
container and place in freezer for several hours. Once frozen, you may need
to let it sit for a few minutes at room temperature to soften before serving.
(Side Tip: If you have a Vitamix you can make a quick version by adding in
1 ½ cup of ice to your chilled sauce and there is no need to strain and blend
to speed 7 until thoroughly incorporated, you will hear the sound of the
machine change as four mounds form. Stop the machine as soon as this happens or the friction heat of the blades will melt the sorbet too much.. Enjoy
immediately or store in an airtight container.
Makes about one quart.
I
t’s that time of year when our favorite Southeast Alaskan garden
starts to produce its first crops of
ruby red rhubarb. I love most things
rhubarb, from rhubarb/strawberry pie
or rhubarb crumble to rhubarb garlic sauce over halibut but my favorite
and most refreshing summer treat is a
simple sorbet, it’s light, clean and refreshing to the pallet and perfect for a
summer treat.
I’m hopeful this year as my starts were
slug free this spring and the crowns are
looking very healthy and will be thinning soon. Always harvest the reddest
stalks first to allow for further ripening
of younger stalks. Make sure to throw
away the leaves, all parts of rhubarb
except the stalk is poisonous with oxalic acid. Also if your rhubarb crowns
have been around for a while it might
be a good time to thin them. This can
be done by digging around the crown
and dividing the crown in into sections
(for replanting, giving or barter within
your community) It’s best to keep a bit
of native soil with the clump to avoid
shock and ease new growth. Also make
sure to pinch of any flowers that might
start as you want to avoid the flowering
seed production cycle of the plant life
(like most herbs) since flowering takes
most of the plant’s energy and we want
the energy focused on leaves. Don’t
forget the kids too, to make popsicles
you can also pour the mixture into
molds and freeze.
Amber King, chef, mom, Slow Food
SE member and usually found near
children & cooking, I like growing
foods and inspiration.
Amber King can be followed on Twitter at akamber or emailed at accereek@
gmail.com