I managed to get hold of some delicate Champagne rhubarb and set about making my sorbet. Two large sticks of rhubarb weighed around 500g which turned out to make enough sorbet for four. Discard the ends of the rhubarb before cutting into inch sized pieces. Put the chopped rhubarb in a pan with small amount of water and about 80g in total of sugar. When I make sorbet I always add a tablespoon of glucose syrup and half the sugar I think I’ll need. The glucose syrup gives it a certain texture; it sort of makes it sticky and gives a thicker mouth feel.
Cook the rhubarb in the water, glucose syrup and a little sugar. When the rhubarb is soft, remove from the heat, blend until smooth and add enough sugar to get to the sweetness you like. I ended up adding roughly 65g of sugar in total (and the 15g glucose syrup). Put the mix into an ice cream maker or into the freezer.
If you put the sorbet into the freezer you’ll need to take it out every half an hour and mix it up until it’s frozen. In an ice cream maker it’ll need around 30 minutes before going into the freezer until you need it. Either way when it’s turned from looking like the above to the below you know you’re onto a winner.
While the sorbet is freezing make your shortbread biscuits. I’ve made quite a few variations of shortbread and I find the ones that have cornflour in don’t work as well for me as the ones that have just flour. I used 125g butter, 150g flour and 60g caster sugar. Cream the butter and sugar together until light and fluffy and then mix in the flour.
Roll out the shortbread dough and cut out whatever shapes you fancy. Bake for 15-20 minutes or until lightly golden brown. A few of the shortbread biscuits got a sprinkling of rich cocoa powder and a few got a dusting of ground ginger when they had cooled.