Rhubarb Sorbet

I am not sure what first drew me to rhubarb. Perhaps, it was the name. Rhubarb!. It sounds so strange, intriguing, even whimsical. But it isn't just the name. That clolour! From the palest pink  to dramatic ruby-red.

And then there's the flavour of rhubarb-so sour when raw, magically transformed into something floral and fruity when cooked. This sorbet perfectly captures all that love about rhubarb. 

Ingredients:

• 600gm sliced rhubarb
• 275g sugar
• 1¼ cups water
• 1 tsp vanilla extract
• pinch of salt
• 1-3 tbsp fresh lemon juice

Method:

Trim  green ends off rhubarb and wash the stalks well.  Cut the rhubarb into small pieces, and place in a large pot. Add the sugar, water, salt and vanilla extract. 

Bring the mixture to a boil, reduce heat and simmer uncovered for about 10 minutes, until rhubarb is very soft. Remove from heat and let the mixture cool for about 10 minutes.  Add 1 tbsp of lemon juice.

Puree the rhubarb mixture in batches in a blender until smooth and very finely pureed. Taste the sorbet mixture. If it is a bit too sweet, add the remaining lemon juice, one tablespoon at a time, until the desired balance of sweet and tangy is reached. Transfer mixture to a clean, seal-able container and store in the fridge overnight, or until well-chilled, at least 4 hours. Transfer sorbet mixture to an ice cream maker and freeze according to the manufacture's directions. 

Rhubarb sorbet stores well in the freezer for up to 3 months