Thursday, June 15, 2017

Roasted Rhubarb Sorbet



I guess it's a sign of the changes to come, but summers are starting earlier and winters are becoming milder. Climate change debate aside, it has been warmer than usual for the past month here in Madrid.

When it becomes hot, I like to hide indoors whenever possible and indulge in all sorts of cooling foods and drinks. Beer, smoothies, salads, cold soups, ice cream, popsicles, and sorbet are all my go to food and drinks to keep me refreshed.

The star ingredient of this post is not something you find easily here in Spain. You have to fish for it in specialty grocery stores.  This year I was lucky to find a shop not too far from my place that sells rhubarb and I try as much as possible to buy these lovely burgundy stalks.


I bought quite a lot of rhubarb recently with the hope of using them in at least three recipes: jam, galette and a deliciously refreshing sorbet.

The sorbet comes in time to help me ward off the heat. What's more, it takes just a few ingredients to get a light dessert that is gluten and dairy free!

Ready to make some rhubarb sorbet? Let's go. You need:
  • 250 g of rhubarb, cut into 2 cm long pieces
  • half a vanilla pod 
  • a strip of orange peel
  • 1 tbsp brown sugar 
  • 1 tbsp maple syrup (optional)
Combine all the ingredients in a pan and roast the rhubarb until soft and juicy in a preheated oven (180). It will take about 20 minutes, give or take.
Set aside to cool


While the rhubarb is cooling prepare the syrup
  • 150 g water
  • 125 gr sugar
  • squeeze of half lime
  • tbsp of kirsh, vodka or rum (optional, for a softer sorbet)
In a sauce pan combine all the ingredients, and on a gentle heat cook the syrup until it thickens a bit or until it reaches 105C.

Combine the rhubarb and the syrup and process until you get a silky smooth purée.

If you have an ice cream maker, just follow the manufacturer's instructions to make the sorbet. If not you have 2 main options:

  1. Pour the rhubarb purée in a shallow dish and put in the freezer. With a fork, scrap the mixture every hour or so to prevent crystallization.  
  2. Let the rhubarb purée freeze. Once frozen, transfer the mixture into a blender and blitz until smooth.

Now just scoop and enjoy as it is or use it to make a refreshing rhubarb mimosa to enjoy with friends or by yourself!