• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Rhubarb Sorbet and Shortbread

March 19, 2012 By All That I'm Eating 22 Comments

Rhubarb has been making a few appearances of late and there are only so many crumbles you can eat without wishing for a little variety. Rhubarb has so far featured on here as Rhubarb and Custard and Rhubarb and Blood Orange Compote. It’s been with something else; something to cushion the blow of its out and out sourness. Now is the time to embrace the wonderful cheek puckering that rhubarb provides with a decadent rhubarb sorbet.
 Rhubarb

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.

chopepd champagne rhubarb

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.

rhubarb sorbet mix

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. 

rhubarb sorbet - ready

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. 

shortbread

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. 

Rhubarb Sorbet and Shortbread
The sorbet was served straight from the freezer while the shortbread was still warm. The sorbet was a glorious graceful colour, like cherry blossom. The sour, cold, subtle sorbet was amazing with the warm, sweet, crunchy shortbread. An elegant rhubarb sorbet is definitely the way to say hello to Spring.

Other posts you might like

  • Strawberry Ice Cream in mixer
    Strawberry Ice Cream
  • elderflower yoghurt ice cream
    Elderflower and Yoghurt Ice Cream
  • Rhubarb and Hazelnut Shortbread Crumble - finished and as squares
    Rhubarb and Hazelnut Shortbread Crumble

Filed Under: Baking, Biscuit, Dairy & Eggs, Fruit, Ice Cream, March, Recipes By Month, Rhubarb, Seasons, Shortbread, Spring Tagged With: Baking, Biscuits, recipe, rhubarb

« Sausage Rolls Four Ways
Purple Sprouting Broccoli, Garlic Infused Olive Oil and Parmesan Pasta »

Comments

  1. Janice says

    March 19, 2012 at 22:11

    Pretty!

    Reply
  2. TangolikeRaindrop says

    March 19, 2012 at 22:18

    This sounds amazing! I’m going to have to try this once my rhubarb has grown this year. 🙂

    Reply
  3. Alida says

    March 19, 2012 at 22:23

    What a nice combo, rhubarb sorbet with a biscuit. I get some rhubarb in my garden comes June so I can try this. I have made a tart before and some jam but it is a new vegetable for me really. Lots to try and experiment!

    Reply
  4. westlaker77 says

    March 19, 2012 at 22:27

    Yumo!

    Reply
  5. the food dude says

    March 20, 2012 at 01:44

    Yum, nothing beats homemade ice cream, and the biscuit is a perfect match! This one’s a winner!

    Reply
  6. Karen S Booth says

    March 20, 2012 at 16:08

    Fabulous, such a pretty colour too, as well as tasting fab I am sure!

    Reply
  7. Emma says

    March 22, 2012 at 01:30

    Such a pretty dish :):)

    Reply
  8. Baker Street says

    March 22, 2012 at 11:03

    I am so craving some rhubarb sorbet right now!!

    Reply
  9. Nava.K says

    March 22, 2012 at 14:04

    This is another new discovery and I don’t think we have rhubarb over here but sure sorbet is cooling and soothing.

    Nice pairing with the shortbread for the combo of a crunchy bite and then into the soft and cool sorbet.

    Reply
  10. Dima's Kitchen says

    March 22, 2012 at 14:48

    I was sold from the title! I love everything Rhubarb and a sorbet, that’s it am going into the kitchen and whipping myself some now!! thoroughly enjoyed your post :))

    Reply
  11. Peggy says

    March 22, 2012 at 18:04

    What a pretty dessert! I just love the color that rhubard gives off in desserts!

    Reply
  12. Kit @ i-lostinausten says

    March 22, 2012 at 20:54

    Lovely! Never tried Rhubarb sorbet before, sounds interesting! Will surely try this awesome recipe!. Thanks for dropping by my blog & your lovely words. Love your blog with seasonal ingredients! Looking forward for your next post! Have a nice day ! 🙂

    Reply
  13. Lizzy says

    March 23, 2012 at 14:30

    Oh, I love the idea of rhubarb sorbet! So beautiful…and yummy! Perfect with shortbread~

    Reply
  14. spiceblogger says

    March 23, 2012 at 19:28

    Interesting combo 🙂 Looks yummy!

    It’s time to pull my ice cream maker attachment out and start making sorbet and ice cream!

    Reply
  15. Jenn Kendall says

    March 27, 2012 at 19:28

    rhubarb sorbet? genius!! i definitely need to try this dessert…you always have so many delicious things on here that i need to try 🙂

    Reply
  16. Solange says

    March 28, 2012 at 09:13

    I am always on the look out for ideas of sorbet. This one is going on my list of to do, just brilliant.

    Reply
  17. firefoodie says

    April 2, 2012 at 13:13

    Oh yum. Brilliant idea for a sorbet, and love those little bikkies! A 🙂

    Reply
  18. Sew Appetising says

    April 17, 2012 at 10:18

    Wow…sounds great, weirdly, (or not considering it is seasonal) I made similar things over Easter… https://www.sewappetising.com/2012/04/rhubarb-creams-with-orange-shortbreads.html …the orange in the shortbread worked well with the rhubarb, and I found that adding the rice flour to it also worked a treat…

    Reply
  19. thebotanicalbaker says

    May 3, 2012 at 06:46

    This looks delicious! Pretty little biccies too. Thanks so much for entering it into the Simple and In Season event I’m hosting this month x

    Reply
  20. Soni says

    June 5, 2012 at 00:37

    Rhubarb sorbet sounds so so delicious!!Love the color and the texture in this!Your shortbread looks like a perfect accompaniment to the sorbet!Well done 🙂

    Reply
  21. Anonymous says

    June 10, 2012 at 18:26

    Hey, unbelievable photograph !

    Reply
  22. Elizabeth @Mango_Queen says

    June 18, 2012 at 17:33

    Gorgeous colors and rhubarb is a great flavor to play with! Thanks for sharing some ice cream love!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT