Rhubarb sorbet

I got some rhubarb in CSA Week #1 so I set out to find some recipes other than strawberry rhubarb pie, because the last thing I need to do is eat a whole pie. I love the CSA because it challenges me with situations like, "What the heck am I going to do with rhubarb?"

Rhubarb sorbet sounded interesting and I had all of the ingredients and equipment, so I gave it a try, with a half recipe of this recipe, more or less. I don't have much of a sweet tooth, and am possibly slightly lactose intolerant, so this was a really good possibility.

10 oz. rhubarb
16 oz. water
1/4 cup granulated sugar
1/4 cup brown sugar, packed

Cut the rhubarb into 1/2" wide slices.


In a sauce pan, add 16 oz. water and the rhubarb. Bring to a boil, reduce the heat to simmer, and simmer for 10 minutes.

The original recipe called for squishing the rhubarb through a sieve which is a ridiculously low-tech approach. I used my food mill with the fine screen.

Remember the liquid is the part you want to keep. :-) There was a bowl under the food mill. Add the sugar and brown sugar and dissolve. The liquid was hot enough that I didn't need to put it back on the stove.

Add the lemon juice. I used the juice of a half of a slightly-old lemon. Chill. I put the bowl of liquid in a sink of cold water for 10 minutes.

I also added a splash of vodka because I've heard it help prevent gelato and sorbet from freezing as hard in a regular freezer. And, well, everything is better with vodka, right?

While the liquid was chilling I started my ice cream maker chilling. It's a self-chilling model so it cools down quite quickly. Incidentally, my Musso Lussino 4080 is an impressive machine, but is the least used appliance in my kitchen. Lesson learned.

Though without it I wouldn't be making rhubarb sorbet, chocolate raspberry truffle ice cream or lemon gelato, so there is that.

It really was delicious! I wanted to have more, but this is what I ate for dessert.