Rhubarb Sorbet

Summer is just around the corner, honest it is, and this refreshing little number is just the ticket for when you’ve finished mowing the lawn this weekend!

Serves 8

Summer is just around the corner, honest it is, and this refreshing little number is just the ticket for when you’ve finished mowing the lawn this weekend!

You Will Need:

3 c rhubarb, cut in 5 cm pieces

25 ml water

175 ml sugar

1 tsp vanilla

Red food colouring

1 egg white

Method:

Puree rhubarb with water.

Add sugar and cook until rhubarb is tender (about 5 min), stirring frequently.

Remove from heat; add vanilla and a few drops of food colouring.

Cool to room temperature.

Beat egg white until stiff but not dry.

Fold into rhubarb mixture.

Pour into 23 cm square baking dish (2.5 L capacity).
Freeze until firm around edges (about 1 h).

Place mixing bowl in fridge to chill for next step.

Turn mixture into chilled bowl; beat until smooth.

Return to baking dish and freeze partially (about 1 h more); beat again in chilled bowl.

Freeze until firm – about 2 – 4 hours more.