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!

A Gluten Free Chocolate Cake with a Spicy Twist!

It must be one of my favorite combinations: chocolate and salted caramel. Add to the chocolate chili, you will get an exquisite dessert that combines spicy, chocolaty, nutty and sweet flavors.

This cake is adapted from a Jamie Oliver´s recipe, it´s really easy to make and you can add your own twist to it. In my case I added chili, I just love how chocolate and the strong hot chili flavor combines to the perfection. I have used this combination before and for me it's a winning one. Here you can check my chili chocolate soufflé recipe, it´s really worth a try.

To make this cake you need few ingredients and a little effort.
For 4 to 6 portions you need:

• 2 large eggs, separated
• 100 g dark chocolate (I used a 72% variety)
• 20 g sugar (if you don´t want to  add the caramel you might want to add more sugar)
• 80 g ground almonds
• 20 g butter
• 1 tsp vanilla extract or vanilla paste
• dash of salt
• 1 chili finely chopped (use less if you can't handle the spice or more if you can!)

First melt the chocolate with the butter. I usually  melt them over a bain marie, but this time I used the microwave. The results are similar. In the microwave you need to carefully melt the chocolate in short bursts of 20 to 30 seconds at a time. Don't be tempted to leave the chocolate for a long time, as chocolate can burn really fast in the microwave if you are not careful. Ideally, put the mix of chocolate and butter for 30 seconds, remove it, stir and put it back again for another 30 seconds until the chocolate melts. Use shorter cycles once you see most of the chocolate pieces have started to melt. 

In a separate bowl, whisk the sugar the eggs yolks, until the mixture thickens and becomes pale yellow.

Add the salt to the egg whites and beat until you have stiff peaks.

Now combine the yolk mixture with the chocolate, add the vanilla, the chili and the almonds, Mix until well combined. Now add 1/3 of the egg whites and beat until you have a loose mixture, then gently fold the rest.

I used an 15 cm springform for the amount of batter, which I lined with a parchment paper and covered with baking spray.

Pour the batter into the pan and bake between 15 to 20 min in a preheated oven (175C). The longer cooking time will give you a more set and cakey cake whereas the shorter cooking time will give you a soft and gooey center! You choose depending on your preference.

If you want to serve it with salted caramel here is my recipe for a luscious caramel sauce.This cake is a must try if you love adventerous food combinations or if you are a fan of heat in your food!

Serve the cake with a dust of cocoa powder and coffee, or add the caramel on top of a vanilla ice cream scoop, and get one amazing dessert that will please everyone!