It’s double my favourite time of the year again! Both the rhubarb and the ice cream season have started - at least if you live in the right place ;) Here’s a recipe that will impress adults as well as kids, the latter provided you don’t exaggerate with the rosemary. “Tastes like Gummibärchen!” “Criminally good!” Just guess which comment was from my husband and which from my son…! I couldn’t help but admire the beautiful shade of pink – how can those mostly green stalks give this sorbet such a dazzling colour? A miracle…Here’s what you need for 4-5 smallish portions:
- 400g rhubarb
- 1 twig of rosemary (a tiny one if served to kids)
- 500ml fresh water
- 100g sugar
Wash the rhubarb and, using kitchen scissors, cut into pieces (about 2,5cm long). Place in a pan with the rosemary twig and the water. Bring to a boil and let simmer until the rhubarb is tender, about 10 minutes. Drain through a sieve (you don’t have to press, just let drain) into a smaller pan. Now add sugar and heat until the sugar has dissolved. Place in a jar or a plastic recipient with a lid and let cool to room temperature first, then refrigerate until cold (this took me about 6 hours in total).
Once cold, prepare the sorbet according to the instructions of your ice cream maker. With mine, it’s oh so practical: I put the ice cream maker to work just before I serve the main course, and by the time we’ve finished, the ice-cream/sorbet is ready! How convenient indeed!
Decorate with mint and serve right away.
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