Sharbate Rivas Rhubarb Sherbet Drink Recipes

RHUBARB DRINK

Steps:

• Take the cut-up rhubarb, put it in freezer bags and freeze it.
• Remove the rhubarb from the freezer as you need it and place it in a colander or large strainer.
• Let it sit over a bowl and as it thaws, the juice will drip into the bowl.
• (Give it a little squeeze to get all the juice.) Sweeten to taste with sugar syrup (or non-sugar sweetener if you choose).
• You may also want to cut it down with water, soda, or whatever.
• Enjoy!

LE GOURMAND RHUBARB SHERBET WITH RHUBARB COMPOTE

Steps:

• Cut rhubarb into small pieces and simmer with 1/4-cup cider slowly in nonaluminum pan, until soft, about 7 minutes. Pass through a food mill to remove fibers. Return to pan and simmer with remaining cider and honey for 10 to 15 minutes. Chill.
• Prepare sherbet from mixture, using ice cream machine or the ice cube trays of your freezer.
• Serve with compote and whipped cream on the side.

RHUBARB SHERBET

Steps:

• Preheat oven to 375 degrees. Place rhubarb in 4-quart nonaluminum baking dish. Cover and bake at 375 degrees until rhubarb is soft, about 25 minutes.
• Remove rhubarb and place with liquid in food processor or mill and puree.
• Combine puree with wine, sugar and lemon juice. Place in ice-cream freezer and freeze according to manufacturer's instructions, or pour into large shallow dish, cover and freeze for about 1 hour or just until edges begin to harden and center is only partly frozen. Remove from freezer and beat in mixing bowl until frothy. Return to dish and cover. Refreeze for about 30 minutes, until mixture begins to harden again. Remove from freezer and beat again. Return to freezer and freeze completely, at least 2 or 3 hours, before serving.