This is an excellent and easy sorbet to make. It has a lovely, vibrant colour and the flavour is a wonderful mix of earthy and herby. It’s delicious and refreshing eaten on its own, or add a scoop to a glass of prosecco for a stylish pre-dinner drink.

Serves
6-8

Preparation

10min

Cooking

20min

Skill level

Easy
By
10
Average: 5 (1 vote)
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Ingredients

  • 290 ml water
  • 240 g caster sugar
  • 600 g red rhubarb, cut into 2 cm slices
  • 100 g sugar, extra
  • 100 ml lemon juice
  • 2 large rosemary sprigs
  • 2 bay leaves, lightly crushed
  • black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 960 ml

Freezing time according to manufacturer's instructions

You will need an ice-cream machine for this recipe

Firstly, make your sugar syrup, this can be done in advance and kept in the fridge for up to three months. Combine the water and sugar in a saucepan, give it a good stir, using a wet pastry brush to remove any pesky sugar crystals on the sides of the pan. Place over high heat and bring to the boil, at which stage all the sugar should have dissolved. Remove from the heat, place in a container or bowl and set aside. If you are making your syrup in advance, allow it cool before covering it and transferring to the fridge. 

Preheat oven to 160°C. Place rhubarb in a bowl with the extra sugar, half the lemon juice, rosemary, and bay leaves. Season with black pepper. Stir well to combine then place on a baking tray, cover with foil and cook for 20 minutes or until rhubarb is very soft.

Remove the rosemary and bay leaves, taking care not to burn your fingers, and transfer rhubarb and juices to a blender. Blend for a good few minutes or until smooth.

Place the rhubarb mixture and sugar syrup in a bowl and gently whisk to combine. At this stage, it doesn’t matter whether your sugar syrup is hot or cold. Once combined, pass the mixture through a fine sieve, pressing with a spoon to extract as much liquid as possible. Allow to cool.

Once cooled, whisk in the remaining lemon juice then transfer to an ice-cream machine and churn according to manufacturer's instructions. Freeze until ready to serve.

 

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachael Lane. Creative concept by Lou Fay.

 

Read our interview with Tama. This recipe is from our online column, The seasonal cook: Rhubarb. View previous The seasonal cook columns and recipes.