Rhubarb Sorbet

Guest author Garrett McCord and I created this recipe together, a perfect sorbet for spring! ~Elise

I’m not sure what first drew me to rhubarb. Perhaps, it was the name. Rhubarb. It sounds so strange, intriguing, even whimsical.

But it isn’t just the name. That color! From the palest pink to dramatic ruby-red.

And then there’s the flavor of rhubarb—so sour when raw, magically transformed into something floral and fruity when cooked.

This sorbet perfectly captures all that love about rhubarb. Its flavor is touched with a little heat from fresh ginger and a little zing from orange zest which only enhances the pink taste (and I would call the taste pink) of this sorbet .

Rhubarb Sorbet Recipe

Also makes great popsicles! Just pour mixture into popsicle molds and freeze.

Ingredients

• 3 1/2 cups of chopped fresh rhubarb stalks (4-5 stalks, do not use the poisonous leaves!)
• 2 1/2 cups of water
• 1 2/3 cups of white granulated sugar
• 2 teaspoons of orange zest
• 2 teaspoons of chopped fresh ginger
• 1/4 teaspoon salt
• 2 Tbsp of corn syrup

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