This is a sorbet we make quite often at my restaurant, Berta. It’s refreshing, tangy and not too sweet. I find myself always adding a little salt and often herbs to sweet dishes, as I prefer that slight edge of savouriness. You will need an ice-cream machine for this recipe. If you don't have one, don't make the sorbet and serve the poached rhubarb with the fresh sheep’s milk yoghurt for breakfast – this would be more appropriate than eating sorbet for breakfast.
- 290 ml water
- 240 g caster sugar
- 500 g sheep’s milk yoghurt (see note)
- 70 ml lemon juice, strained
- 500 g rhubarb, cut into 1 cm slices
- 100 g caster sugar
- 1 tsp river salt
- 40 ml water
- 1 bay leaf
- 1 rosemary sprig
- ½ lemon, juiced
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.
Standing time 1 hour
Freezing time 30 minutes
For the poached rhubarb, place the rhubarb in a bowl with the sugar and salt, give it a good mix to combine and then let it sit for 1 hour.
For the sorbet, you first need to make a sugar syrup by combining the water and sugar in a pot, giving it a little stir and then bringing it to the boil. Pour the syrup out into a container and let it cool completely before using.
Place the yoghurt in a mixing bowl, add the cooled sugar syrup and mix with a whisk until well combined. Add the lemon juice and give it another little stir. Churn it in an ice-cream machine according to the manufacturer's directions, freeze and keep it on hand until you are ready to use.
The rhubarb will have released a little juice. Place the rhubarb mixture into a medium-sized pot and then add the rest of the poaching ingredients. Cook on a gentle heat for a couple of minutes or until the rhubarb just starts to soften. It’s nice if some of the rhubarb retains a little bite. Take the rhubarb off the heat, strain the liquid into another small pot, discard the herbs and set aside the rhubarb.
Place the strained rhubarb liquid back on the heat and boil for about 5 minutes or so, until reduced by about half and to starting to look a little sticky. Cool to room temperature before adding the rhubarb and giving a little stir.
To serve, scoop the sorbet into bowls and spoon over the rhubarb and its sauce.
• If you can't find sheep's milk yoghurt, you could use goat's milk yoghurt instead.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Bowls by Slab and Slub from Small Spaces; plate by The Fortynine Studio; leather coaster from Saint Crispin.