RHUBARB SORBET

If you’re a rhubarb fan like me, you’ll love this sorbet. The unexpected twist is the drizzle of Honest Toil EVOO to finish, unexpected and delicious. Using high-quality olive oil is important for flavour and the health benefits.

I always love some crunchy toppings too so I sprinkled with chopped nuts, cashew or pistachio are ideal.

Rhubarb offers a welcome burst of brightness in the fruit world in colder months, and I’m always excited when it comes into season. It’s finally starting to feel like sorbet season too and this offers a refreshing way to enjoy season. Lovely at the end of a meal. If you fancy adding a splash of gin to this I can confirm it would be a welcome addition, but it’s delicious as well as it is.

A note on sweetness - Rhubarb is quite tart, the redder the stalks the sweeter it will be. Taste the sorbet and if you feel you need more sweetness, add more agave, but a little at a time, I enjoy a little tartness from the rhubarb.

RHUBARB SORBET 

Serves 4 

500g rhubarb, cut into 1cm pieces

1.5 lime, zest and juice / 30g juice

125g agave or maple syrup (maple will make the sorbet a little darker) 

30g liquid glucose 

30g gin (optional)

To finish : 

Honest toil EVOO

Chopped nuts 

Rinse the rhubarb and place it in a saucepan with a lid, turn onto medium heat, with the lid on.  I use the water left on the rhubarb from washing it to steam and it works a treat. Steam with lid on for about 5 minutes until the rhubarb is soft. 

Add to the blender with the rest of the sorbet ingredients, blend until smooth, and transfer to a container with a lid to refrigerate before freezing. 

If you have an ice cream machine, follow manufacturer's instructions.

If not, transfer the sorbet to the freezer, take it out and blend every hour for 3 hours to create a smooth texture.