rhubarb sorbet + honey glazed rhubarb
Growing up, rhubarb grew like a weed around our place. I don't think I ever even realized that it was edible until I was scolded for riding my bicycle through the patch closest to our house. Upon hearing the news that there was something I could eat directly outside the door; hereby eliminating setting foot inside to almost nothing, was a total game changer . Rhubarb season always coincides with the beginning of summer, and who the hell wants to be inside during the best time of year? So, that became a go to snack any time I felt the urge to set foot in the kitchen, to rifle through the cabinets, looking for the last slice of white bread. However, as I soon found out, other people very much enjoy those bright red stalks. Only they want to use them in ways other than nibbling them, unwashed, straight from the dirt. So, in the interest of an actual harvest, my rhubarb munching was reduced to limited quantities.
Though it is not quite rhubarb season around here, seeing it pop up in the produce section was a very good sign. After picking out the best stalks to bring home, L suggested perhaps something a little more refreshing than just sitting down, and gnawing away. The outcome was spectacular! Had this stuff been an option when I was coming up, I am certain I would have kicked the raw stuff, cold turkey.
for the sorbet:
- 1 cup sugar
- 3 cups water
- 3 cups rhubarb, sliced
- zest of 1 lemon
for the glazed rhubarb:
** this is better made at least 2-3 hours ahead of time.
- 1 stalk rhubarb, thinly sliced
- 1 tablespoon honey
- 1 tablespoon of lemon juice
- a few sprigs of fresh mint
Combine sugar, water and rhubarb in medium saucepan. Add lemon zest. Cook over medium heat until sugar is dissolved and rhubarb is soft. Strain liquid through a fine mesh sieve. Discard rhubarb. Chill at least two to three hours.
Meanwhile, make glaze. Combine lemon juice and honey. Whisk to combine. Add mint and rhubarb. Carefully stir to combine. Refrigerate for at least 2 hours. This mixture gets better the longer it sits.
Freeze sorbet mixture in ice cream maker according to manufacturer's instructions. Put in airtight container and freeze for a few hours, until thoroughly frozen. Let soften for 15-20 minutes before serving. Top with glazed rhubarb, and enjoy!