Rhubarb Sorbet with Vanilla Rhubarb Compote
A refreshing rhubarb sorbet paired with a delicate vanilla-scented rhubarb compote. This elegant dessert combines the tart flavor of rhubarb with just the right amount of sweetness.
Ingredients
- •2 lb rhubarb stalks
- •1⅔ cups sugar
- •2 tablespoons light corn syrup
- •¾ cup sugar
- •½ lb rhubarb stalks
- •2 drops vanilla
- •1 piece ice cream maker
Cooking Instructions
- 1.
Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
30 min
- 2.
Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
120 min
- 3.
Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
45 min
- 4.
Let sorbet soften at room temperature 5 minutes, then serve with compote.
5 min