I got this fantastic sorbet recipe from my friend Robb Briggs, who in turn got it from his mom Jean Vosti, a graduate of the California Culinary Academy, and who's working now as a teacher and pastry chef. This stuff rocks.
Put the sugar, water and lemon juice in a large saucepan. Stir over low heat until sugar dissolves. Increase heat, bring to a boil, add rhubarb, and simmer until rhubarb is tender (about 10 minutes).
- 1 cup + 2 tablespoons sugar
- 1 cup water
- 3 tablespoons fresh lemon juice
- 1 pound of fresh rhubarb, cut into 1 inch pieces
- 2 tablespoons light corn syrup
Transfer to food processor and puree until smooth. Stir in corn syrup. Cool. Freeze in ice cream maker.
Robb's mom says it would be good served over strawberry pie, but it's also excellent all by itself.
Yield: 4.5 cups
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Chuck Taggart (e-mail chuck)