About this recipe:I tasted this once at a restaurant and finally had a go at it last night. I added four strawberries at the last minute thinking it would need it...and it was good, but I think next time, I'd make it without the strawberries. I reckon the rhubarb taste alone, is good enough!
5 sticks of rhubarb
2 teaspoons finely grated lemon zest
good pinch of salt
4 strawberries (optional)
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Method Prep:8hr › Cook:45min › Ready in:8hr45min
Chop the rhubarb and strawberries (if using) roughly and add to a pot with all the rest of the ingredients.
Bring to the boil and simmer for 5-7 minutes - until the rhubarb is soft and falling apart. Let it cool, then puree in a blender or food processor.
Push the blended mixture through a strainer to get the pulp out...but you don't have to be obsessive about this step.
Chill this mixture in the fridge totally - overnight preferably - and then freeze it in the ice cream maker for 45 minutes...or whatever your ice cream maker instruction book says for sorbet.