Rhubarb and ginger is a combination that provides a refreshing zing. Feel free to add more ginger, if desired.
Rhubarb Ginger SorbetJuly 6, 2015 Print
Recipe courtesy of Ditta Kasdan, DeeDee’s Ice Cream
- 5 1/2 cups (1.3 L) rhubarb, cut in chunks
- 4 cups (1 L) water
- 1 cup (250 ml) sugar
- 2 Tbsp (30 ml) ginger, peeled and grated
- 2 Tbsp (30 ml) lemon juice
- Wash rhubarb stalks, cut in chunks using “ground end” and generously removing leaf end. (The part that is pulled from the ground is sweetest; rhubarb leaves are poisonous due to oxalic acid).
- Place small amount of water to cover bottom of pot, add rhubarb, cover and bring to boil. Reduce heat, cook until just soft.
- Purée rhubarb. Set aside to cool.
- Mix water, sugar and ginger in pot and bring to boil to dissolve sugar.
- Add lemon juice. Mix together with rhubarb purée and cool in refrigerator.
- Pour into ice cream freezer and freeze until desired consistency. Makes 6 cups (1.5 litres).
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