Rhubarb Sorbet

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January 21, 2017 by dgarnett2013

Rhubarb Sorbet: DG


For the prettiest colour, make this with forced rhubarb early in the year.


  • 250ml water
  • 230g granulated sugar
  • Rhubarb – about 6 narrow stalks, sliced into batons
  • Lemon juice – a squeeze or two


Make a stock syrup by heating together the sugar and water in a small saucepan until the sugar is dissolved and syrup has boiled for 1 – 2 mins.

Transfer the syrup with the rhubarb into a wide saucepan and bring to a boil, then immediately turn down to a simmer.

Sieve the rhubarb and keep the fruit to eat for breakfast with yoghurt.

Add a good squeeze of lemon to the rhubarb syrup. Cool thoroughly, then churn in an ice cream maker.

Made the day of the Women’s March, when 100,000 women gathered in London – and millions more gathered all over the world –  to protest Trump’s presidency and demand equality and respect for all.

womensmarch2 womensmarch1

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