Is it too late to write and prattle on about and dream of shoving all things rhubarb into our faces? Please please please tell me it isn’t too late. I just couldn’t take the disappointment if you said, ‘Mallory – you are a bit late to the rhubarb shindig.’ Whhaaaa!
But, but, but…I have yet one more recipe to share and so many more running around in my head that it just can’t be too late. Say it ain’s so.
Therefore, if it is too late…tough cookies. Save this one for next year. It’ll be worth the wait. I promise. Or maybe swap out the rhubarb for perhaps raspberries or blackberries or peaches…and swap out the liquor. Peach sorbet with bourbon? Ok, fine…tell me it is too late for rhubarb, only if you promise me that peaches and bourbon are around the corner.
But, I can’t wait to share this recipe with you until next year. Not only can I not wait to share it, but I am afraid that if I don’t share it now, that it will become lost in the ever-growing stacks and lists of must try recipes and ideas. I mean, that is what this blog represents to me…a recipe archival system. Not only for you, my readers, but for myself as well.
I find myself returning to my recipe index time and time again for the recipe for these cookies or this cake or that soup. All the time. I am always discounting my page view data, because I am causing my page views to be slightly inflated. For some reason, I don’ t think my visits to my page should really count. I mean, seriously, who am I?
But I do. And so, if I don’t post this recipe now…I won’t be able to find it in 12 months when I want to make it again…because my cataloging system online is much better than the one I am currently using in my actual kitchen. (p.s. that one doesn’t really exist, unless you are talking about a folder with pages torn from magazines and folded papers with scribbled notes and lists and a box of packed with magazines with dog-eared pages and those fun sticky notes designating a page one’s attention must return to at some point in the future…that system, I have down pat.)
So, here we go…one more rhubarb recipe for our archives. Just for good measure. For completeness sake.
Rhubarb Gin Sorbet. Gin and tonic-ish, but not overtly so that you feel like you are eating a gin and tonic. The gin is simply to keep the sorbet from freezing rock solid, allowing it to remain scoop-able. No gin in the house…use vodka. It’ll do the trick.
You are going to have to round-up some rhubarb.
Beg, borrow, steal.
Add to saucepan with a bit of water and sugar.
Think rhubarb simple syrup. That is really what a sorbet is…sugar, water, fruit. Blend, chill, freeze.
Cook until rhubarb starts to break down and give up its structure. It’ll raise a white flag and surrender, just give it time.
From here…transfer to a blender and puree until smooth. Like, really smooth. It’ll be hot, so please be careful…I like your face.
stir in the lime juice and corn syrup. corn syrup is strictly for texture when frozen. anyone else HATE dealing with corn syrup?
just before you churn in your ice cream maker, stir in the gin.
i am working my way through a bottle of Hendricks, currently … life is pretty tough.
- 1 Cup Sugar
- 1 Cup Water
- 1 lb Rhubarb, cleaned and chopped into rough chunks
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Light Corn Syrup
- 2 Tablespoons Gin
- In a medium saucepan, combine sugar and water and place over medium heat and cook until sugar dissolves - about 3 to 5 minutes.
- Add rhubarb and bring mixture to a simmer. Cook until rhubarb begins to breakdown - about 10 minutes.
- Carefully transfer mixture to a blender and blend until smooth. Stir in lime juice and corn syrup. Transfer to a bowl and cover with plastic wrap and place in refrigerator until chilled through - several hours at least.
- Once chilled thoroughly, transfer to ice cream machine and churn according to manufactures instruction.
- Transfer to a container - I like using a loaf pan. Place a sheet of plastic wrap directly on the sorbet and place in freezer until frozen.
- Scoop and enjoy!!
* Adapted from Food52