One of the few advantages of gardening in Calgary is that the rhubarb season is long. In some disadvantaged locations rhubarb grows for only a short time in the early spring but here, rhubarb produces all summer long. (Not that summer is all that long I must admit but, there you go, one must learn to look on the bright side after all.) So while some people in more garden friendly parts of the world are wondering what to do with an abundance of various produce, I am having fun trying to keep up with the star (and sole) producer in my garden - the rhubarb plant!
This sorbet is - simply - wonderful. The sweetness of the honey balances the tartness of the rhubarb without being sicky-sweet and the vanilla scent tips it right into amazing. A drizzle of fresh cream or coconut milk makes it perfect. Easy and absolutely yummy.
Honey Rhubarb Sorbet
(adapted from iced - 180 very cool concoctions)
8 cups sliced rhubarb (1/2 inch pieces)
1 cup honey
1 1/4 cups water
1 vanilla bean
Put the rhubarb, honey and water into a large saucepan over low heat. Stir gently until the honey is mixed in and the rhubarb begins to soften. Add the split and scraped vanilla bean. Bring to a boil, then reduce heat and simmer for about 5 minutes - or until the rhubarb is very soft. Remove from heat, cool slightly and then remove the vanilla bean. Puree with an immersion blender (or food processor). Refrigerate for several hours or until thoroughly chilled. Transfer to an ice cream maker and freeze according to the manufacturers instructions. When the machine is done, transfer the sorbet to a freezer-safe covered container or serve immediately drizzled with fresh cream or coconut milk.*
*Once again I used the So Delicious brand fresh coconut milk. It's a good choice if you have issues with dairy - or if you simply want a healthier choice than cream. But I have to tell you the cream is pretty good too.