I hate to say it...but we are pretty much out of rhubarb season...I know, don't cry. It will be back next year, bigger and better than ever because that's the kind of perennial it is! If you want to read about the adventures of my rhubarb, check out my Gardener to Farmer blog...
The first recipe is Rhubarb, Raspberry, Strawberry sorbet
Components are:
3/4 cup water
3/4 cup sugar
1 cup chopped rhubarb
1 pint strawberries
5 oz of raspberries
zest of one lime
about a cup of apple juice
In a pot combine rhubarb, sugar and water, bring to a boil, reduce and simmer for 30 minutes. Add berries, simmer for 30 minutes. Let cool in fridge overnight. The next day stir in lime zest and apple juice, add to the ice cream maker and wait. Wonderful flavor and the pectin from the fruit makes it feel like gelato!!
Next recipe: Ginger Rhubarb and Pear Topping
For some reason, the format is going all wacky on me...anyway, here we go:
1 cup water
1 cup sugar (dependent upon how sweet the fruit is)
3 pears, your choice
1 inch of fresh ginger, peeled
2 cups of rhubarb
1 tsp cinnamon
1 pinch of cardamom
Combine water, sugar, rhubarb and pears in pot, bring to boil, reduce to simmer. Add cinnamon, cardamom and ginger. Simmer for 30 minutes or so, keeping an eye on the pot. Reduce all the way to consistency of jelly, letting sugars caramelize. Remove ginger, let cool. Serve on waffles or ice cream...or pretty much anything else you like!
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