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.