Buttermilk Sorbet For Rhubarb Float Recipes

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RHUBARB FLOAT WITH BUTTERMILK SORBET



Rhubarb Float with Buttermilk Sorbet image

Tangy-sweet rhubarb nicely complements creamy buttermilk sorbet in a refreshing dessert drink.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1

Number Of Ingredients 3

1/3 cup Poached Rhubarb, plus 1 tablespoon poaching liquid
4 ounces Buttermilk Sorbet for Rhubarb Float
Sparkling water

Steps:

  • Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.

RHUBARB SORBET



Rhubarb Sorbet image

Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.

Provided by David Tanis

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 quart

Number Of Ingredients 4

1 pound rhubarb, chopped
1 cup sugar
1/4 teaspoon salt
3 tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)

Steps:

  • Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
  • Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
  • Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 34 grams

BUTTERMILK RHUBARB MUFFINS



Buttermilk Rhubarb Muffins image

A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

Steps:

  • In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-BUTTERMILK SORBET



Lemon-Buttermilk Sorbet image

A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).

Provided by Amanda Hesser

Categories     weekday, ice creams and sorbets, dessert

Time 15m

Yield about 3 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
2 cups low-fat buttermilk
1 inch-long piece vanilla bean, scraped
Juice and zest of 1 lemon

Steps:

  • In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
  • In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams

RHUBARB-BUTTERMILK COFFEE CAKE



Rhubarb-Buttermilk Coffee Cake image

Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. -Cindy Ashley, Gregory, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 12

2 cups diced fresh or frozen rhubarb
1/4 cup plus 2/3 cup sugar, divided
1/2 cup butter, softened
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3/4 cup buttermilk
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Nutrition Facts : Calories 287 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 304mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.

MAGIC BUTTERMILK SORBET



Magic Buttermilk Sorbet image

Provided by Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 5

1/2 cup sugar
2 cups buttermilk
1/2 cup salt
2 cups ice
1 quart-size resealable bag

Steps:

  • In the quart-size resealable bag, combine sugar and buttermilk. Seal the bag. In the gallon size resealable bag, combine salt and ice. Insert the smaller bag into the larger one and seal, letting all the air out. Shake continuously for 5 minutes. When buttermilk stiffens, remove the small bag and dip into cold water to remove salt from the outside of the bag. Freeze or serve immediately. To serve, open bag and scoop out sorbet.

BUTTERMILK SORBET FOR RHUBARB FLOAT



Buttermilk Sorbet for Rhubarb Float image

Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup sugar
1 1/2 cups low-fat buttermilk
1/2 cup heavy cream
1 tablespoon corn syrup
Pinch of coarse salt
1 vanilla bean, split, seeds scraped and reserved

Steps:

  • Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
  • Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.

RHUBARB SORBET



Rhubarb Sorbet image

Provided by Bryan Webb

Categories     Food Processor     Ice Cream Machine     Dessert     Valentine's Day     Low Sodium     Frozen Dessert     Summer     Vegan     Rhubarb     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
2 tablespoons light corn syrup

Steps:

  • Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
  • Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)

RHUBARB SORBET



Rhubarb Sorbet image

An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.

Provided by Mac

Categories     Sorbet

Time 9h35m

Yield 8

Number Of Ingredients 6

1 pound chopped fresh rhubarb
2 cups water
1 cup white sugar
2 teaspoons finely grated fresh lemon zest
¼ teaspoon finely chopped fresh ginger
1 pinch salt

Steps:

  • Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  • Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  • Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  • Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  • Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 27.7 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 23.5 mg, Sugar 25.6 g

LEMON-BUTTERMILK SORBET



Lemon-Buttermilk Sorbet image

This sorbet is creamy and lemony. If you like lemon-flavored desserts--you should really like this one!

Provided by Juenessa

Categories     Frozen Desserts

Time 7h10m

Yield 7 cups

Number Of Ingredients 4

1 1/2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups buttermilk

Steps:

  • Stir sugar, lemon juice and peel in medium bowl.
  • Add buttermilk; stir until sugar dissolves.
  • Chill until cold, about 4 hours.
  • Process mixture in ice cream maker according to manufacturer's instructions.
  • Transfer to container with lid; freeze.
  • (Can be made 3 days ahead. Keep frozen.)
  • **I estimated the freezer time, after it is made in the ice cream maker, at 3 hours. It just depends on you frig and how frozen you want the sorbet. I did not include the actual time to make in the ice cream maker, as each one is different.

Nutrition Facts : Calories 227, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.6, Sodium 147.3, Carbohydrate 51.3, Fiber 0.2, Sugar 50, Protein 4.7

RHUBARB COFFEE CAKE WITH BUTTERMILK



Rhubarb Coffee Cake with Buttermilk image

One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.

Provided by Karen

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup firmly packed brown sugar
1 cup white sugar, divided
½ cup shortening
1 large egg
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups chopped rhubarb
½ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
  • Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
  • Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 g

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