Rhubarb Sorbet and Rhubarb ButterUser Submitted Recipe
3-1/2 C chopped fresh rhubarb
2-1/2 C water
1-2/3 C sugar
1/4 tsp salt
4 tsp orange zest
2 tsp chopped fresh ginger
2 TBLS clear corn syrup
Place all ingredients except the corn syrup in a saucepan. Bring to boil. Reduce heat and let simmer for about 5 minutes, or until the rhubarb is tender and sugar has dissolved.
Cool for 10 minutes. Working in small batches, puree in your Cuisinart blender until smooth.
Press through a fine mesh strainer to remove the pulp. DO NOT DISCARD THE PULP.
Stir the corn syrup into the remaining liquid, then cool for several hours or overnight.
Process in 1-1/2 quart Cuisinart ice cream maker for 20 minutes.
Transfer to an airtight container, then freeze.
This makes excellent Rhubarb Butter. Just can it!!
Servingsno serving information available
no nutrition information available
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