Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Turn it into a sorbet and accompany it with either almond biscotti or lemon and polenta biscuits.
Servings: 4 1/2 cupsPrep Time: 5 minutes Cook Time: 15 minutes + 1 hr cooling ice cream churning
1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
2 tablespoons light corn syrup
Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender, about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
Transfer rhubarb mixture to ice cream maker and process according to the manufacturer’s instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
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