Rhubarb sorbet
Ingredients
350 g rhubarb
100 g strawberries
250 ml water
100 g brown sugar
1 tsp grated ginger
2 Tbsp lemon juice
1 tsp grated lemon peel
Preparation
Wash, clean and chop the rhubarb and strawberries.
Then simmer the chopped rhubarb and strawberries with the water, sugar, ginger, lemon juice and grated lemon peel over medium heat until the rhubarb slowly breaks down.
Puree thoroughly with the blender...
...and then let it cool down well. Then either pour it into the ice cream maker...
...and let it freeze for about 1 hour...
...or let it get ice cold in a suitable container in the freezer, stirring occasionally.
Serve the sorbet afterwards, with a little rhubarb syrup if you like.
Very tasty, very refreshing - and a little spicy every now and then, thanks to the ginger. We're sure we'll be doing this more often!
[Translated from here.]
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