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Series 2 restaurateurs
Cooking with Raymond
Rhubarb sorbet
Introduced to England as a food in the 17th century as sugar became widely available, rhubarb enjoyed huge popularity between 1918 and 1939 when it was grown in gardens and allotments. You'll need an ice cream maker or sorbetière to make this delightful sorbet.
| Name of dish: | Rhubarb sorbet |
|---|---|
| Preparation time: | 25 mins |
| Churning time: | 15-25 mins |
| Serves: | 4-6 people |
Ingredients
- 450g/1lb rhubarb
- 85g/3oz caster sugar
- 50ml/2fl oz water
- Lemon juice (optional)
Method
- You can prepare this sorbet a few hours before the meal and keep it in the freezer. Chill plates or glasses for serving 30 minutes in advance.
- Trim and partly peel the rhubarb (the skin will tint the sorbet a delicate pink), chop it into small segments, wash and drain.
- Put the cold water in a large saucepan, add the rhubarb and sugar, cover with a lid and boil for 2 minutes. Remove the lid and simmer, uncovered, for about 5 minutes until the rhubarb is cooked, then draw off heat and allow to cool.
- Liquidize the rhubarb then force the purée through a fine sieve. Taste and correct with a little more sugar or lemon juice as necessary. (Chef's note 1)
- Churn in an ice cream maker for 15-25 minutes, according to your machine, (Chef's note 2) then store in the freezer until needed.
- To serve: Mould the sorbet into oval shapes using 2 tablespoons dipped in hot water and place 3 in the centre of each chilled plate.
- To store: It is not advisable to store the sorbet in the freezer for more than 6 hours or it will harden. If this happens, melt it and churn once again.
Chef's notes
- When making a sorbet, never taste the mixture hot, as you will get a false impression of the sugar acidity content. Allow the mixture to cool first, then taste and correct.
- Nowadays, you can buy excellent and cheap ice cream makers or sorbetières for domestic use. It is well worth investing in one; you can whip up such a huge variety of ice creams and sorbets in a very short time.
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