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Rhubarb Sorbet

Recipe: Rhubarb Sorbet

Remarks:

    Sorbets are so simple. You can do all kinds of things to doctor up sorbet, but fruit, sugar and a little wine make a great sorbet. This one can be used as an intermezzo if you are doing a really fancy dinner and want something to clean the pallet before the entrée. I served it the other night for a quick dessert after a business meeting that took place at a restaurant. We came back to our place for dessert. One scoop is all you need per person.

    My husband rated it "interesting." He thought it was a bit stringy, but that's rhubarb. He did declare that it was a good fiber experience. I thought the texture was fine, and our guest gobbled his down. I really liked it for a change, so I'm sharing it with you. Consider it a creative way to get your fiber or a change of pace for dessert.

Ingredients:

    1 pound rhubarb chunks (frozen or fresh)
    1 cup white sugar
    1/2 cup white Zinfandel wine (or any sweet, light wine will work) (Sorry, but, in this recipe I have no substitute ideas for the wine.)

Instructions:

    Pour all three ingredients in a bowl. Stir and let sit on the counter for a couple of hours. If the rhubarb is frozen, it will thaw out during that time. When you pass by the bowl, give it a stir. All you are trying to do is dissolve the sugar and coat the rhubarb with the liquid.

    Get out your blender. Put the whole mess in and whiz it until it's smooth. Mine might have been a little stringy because I didn't whiz it that long. I'll let you decide how long you want to blend it.

    Get out your ice cream maker. Follow the directions for your machine to make the sorbet. Mine is as simple as pouring the mixture in the container, turning the machine on and coming back about 30 minutes later to take the sorbet out, put it in a freezer container and then pop it in the freezer. Keep it in the freezer for 3 hours or so before serving it. Because of the wine in the sorbet, it should still be soft enough to scoop easily. It won't freeze to a solid mass. It will keep in your freezer for a week or so before it might start to taste a little off or form too many ice crystals.

    Enjoy the beautiful dark pink color of rhubarb sorbet.

Serving Suggestions:

Enjoy. Cheers! Zola

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