- 500g pink rhubarb
- 225g golden caster sugar
- 1 orange, juice and zest
- 100ml water
- 1cm fresh ginger (or a little more to taste)
The stunning colour and full flavour of this delicious sorbet makes it one of our favourite rhubarb recipes at the COOKERY SCHOOL. It is incredibly simple to make and places this wonderful ingredient at centre stage. We love to serve it with a sprinkling of honeycomb, bee pollen, toasted pistachios or an orange tuille biscuit. Why not join us on one of our INSPIRING DISHES FROM THE MARKET GARDEN classes to learn how to master all manor of similar dishes.
METHODDIFFICULTY: Easy 20 MINS
Trim the ends from the rhubarb and discard. Slice into 2cm pieces and tip into a pan with all of the other ingredients. Bring to a simmer and cook over a moderate heat for a scant 5 minutes, until the rhubarb is only just tender, or al dente (if you cook it for any longer you will lose the bright pink colour).
Pour the mixture into a Vitamix or other high powered blender and blend on high speed until completely smooth. This will take about 3 minutes. If your blender isn’t the most powerful and there are any stringy bits of ginger or rhubarb left, then pass the puree through a sieve.
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