Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
- 3 1/2 cups of chopped fresh rhubarb stalks (4-5 stalks, do not use the poisonous leaves!)
- 2 1/2 cups of water
- 1 2/3 cups of white granulated sugar
- 2 teaspoons of orange zest
- 2 teaspoons of chopped fresh ginger
- 1/4 teaspoon salt
- 2 Tbsp of corn syrup
1 Cook the rhubarb in water with sugar, zest, ginger, salt: Put the chopped rhubarb, water, sugar, orange zest, ginger, and salt into a 3 to 4-quart pot. Heat on high heat to bring to a boil.
Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender.
2 Purée and press through sieve: Remove from heat and let cool for 10 minutes. Either use an immersion blender or work in batches with a standing blender to purée the mixture until smooth. Press the mixture through a fine mesh sieve to remove any of the stringy pulp.
Stir in the corn syrup.
3 Chill: Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
4 Process in ice cream maker: Process in your ice cream maker according to the manufacturer's instructions.
Note that right out of the ice cream maker the sorbet will have a soft consistency. If you would like it to be firmer, put it in a covered container and freeze it for a few hours.
Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
Alternatively, pour into popsicle molds and freeze for rhubarb popsicles!