With Summer time just around the corner, I already started to prepare myself with recipes that will help me fight the heat. I’m not ready to let go of Spring though, I truly love it. With rhubarb in season, it only seems natural to start playing around with it and I went for a sorbet.
I initially was going to do the classic strawberry-rhubarb combination on this recipe but I decided I wasn’t going to hide the rhubarb behind a fruit. I wanted these stalks of tart goodness to shine on their own like I knew they could, as a result; a really marvelous, refreshing sorbet.
I’m very excited about this rhubarb recipe. This healthier treat was sweetened with agave nectar and the flavor of rhubarb was enhanced with vanilla bean, making each bite satisfying. Rose water works great instead of vanilla, if you happen have some on hand, you can replace vanilla with one tablespoon of rose water. Or you can simply leave both things out of the picture for a more pure rhubarb flavor. With sorbets like this one, I don’t mind a brain freeze 🙂
1 ½ lb. (about 6 cups) rhubarb, cut into small pieces
1 cup agave nectar
2 tsp lemon juice + zest of a lemon
the seeds of ½ vanilla bean pod (optional)
1 tbsp vodka (optional but helps with texture)
1 ⅓ cups water
In a saucepan, place all the ingredients (except the vodka) and bring it to a boil. Let it boil until the rhubarb breaks down, about 15 minutes. Using a hand blender (regular blender works just fine just do it in small badges) puree the mixture until smooth. Mix in the vodka, taste and adjust sweetness if necessary. Cover it and let it come to room temperature, then place in the refrigerator to chill for few hours or over night. Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.