Rhubarb Float With Buttermilk Sorbet Recipes

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

Ingredients

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

Categories Rhubarb Boil

Yield makes about 1 1/2 quarts

Number Of Ingredients 6

Ingredients

2 pounds (900g) very ripe rhubarb
1 cup plus 2 tablespoons (270g) water
1 1/4 cups plus 2 tablespoons (280g) granulated sugar
2 tablespoons plus 1 teaspoon (51g) light corn syrup
5 teaspoons (25g) Invert Sugar (page 185)
1/4 cup plus 1 teaspoon (25g) nonfat milk powder

Steps:

Set up an ice bath in a large bowl.
Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.
Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.
Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours 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

Ingredients

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.)

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