The Rhubarb Sorbet
At our loft dinner last night in Bridgeport we enjoyed the most pleasurable and palatable of palate refreshers. Rhubarb Sorbet!
The first time I ever experienced a “palate refresher” was at a little restaurant in St. Charles, IL called Al Capone’s Hideaway and Steakhouse. It was prom night and we both ordered the prime rib. After the French onion soup and before the beef, they served us each a scoop of frozen lemony goodness. It was a nice transition and an effective “start over” for the taste buds.
So last night between the duck and the beef, I served a Rhubarb sorbet, using rhubarb from Seedling growers in Michigan. I got the recipe here.
Make some now!!
Rhubarb Sorbet
- 1 cup plus 2 TBL sugar
- 1 cup water
- 3 TBL lemon juice
- 1 lb fresh rhubarb, cut into 1″ pieces
- 2 TBL light corn syrup
Put the sugar, water, and lemon juice in a small saucepan. Stir over low heat until sugar dissolves. Increase the heat, bring to a boil, add rhubarb, and simmer until rhubarb is tender (about 10 minutes).
Puree using a hand blender or food processor until smooth. Stir in the corn syrup. Chill in the fridge until cool, then freeze using ice cream maker.
I recommend the old school ice and rock salt ice cream makers. They actually work. Those other ones where you have to freeze the tub overnight suck really bad.