I know that strawberry and rhubarb is the classic combination, but in this house we're fans of pineapple and rhubarb as well. I just happened to have some fresh pineapple needing to be used up, and my rhubarb is going crazy in the garden, so I found a recipe online for rhubarb sorbet and improvised my way to perfection, though I am half tempted to add a little fresh mint or rosemary to it next time just to see what happens.
Pineapple Rhubarb Sorbet
Makes 1 1/2 quarts
8 oz rhubarb, diced
8 oz fresh pineapple, diced
1/2 cup sugar
pinch of salt
3/4 cup water
3 T. light corn syrup
In a medium saucepan combine rhubarb, pineapple, sugar, salt and water. Cook over medium heat, stirring occasionally, until rhubarb is soft, 10 - 15 minutes.
Carefully transfer mixture to a food processor and blend until smooth, adding corn syrup while blending (I'm guessing you could also do this with a blender or stick blender but I've never tried).
Place in bowl and refrigerate until cold.
Freeze in ice cream maker according to manufacturer's directions (mine took about 16 minutes). Transfer to a freezer-safe container and freeze for three hours or until firm.
2 comments:
Liked this a lot. The second time I put a little splash of dark rum in - that really worked
Thanks for visiting - glad you enjoyed it! Rum sounds like a fabulous addition!
Post a Comment