Rhubarb Sorbet

Name: Rhubarb Sorbet
Yield: makes about 1 1/2 quarts
Ingredients: 2 pounds (900g) very ripe rhubarb; 1 cup plus 2 tablespoons (270g) water; 1 1/4 cups plus 2 tablespoons (280g) granulated sugar; 2 tablespoons plus 1 teaspoon (51g) light corn syrup; 5 teaspoons (25g) Invert Sugar (page 185); 1/4 cup plus 1 teaspoon (25g) nonfat milk powder

December 9, 2011

Rhubarb is paired with strawberry so often, but I like showcasing the pungent, tangy flavor all on its own. Combining this sorbet with White Chocolate Ice Cream (page 221) softens the edge. If your rhubarb isn’t very ripe and red, you may want to adjust the color with a few drops of pomegranate juice.

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