Raspberry Rhubarb Sorbet Recipes

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray. , In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.

RHUBARB SORBET

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.

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

RASPBERRY-RHUBARB CRISP

Steps:

• In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
• Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
• Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.