Rhubarb sorbet

Sweet recipes Spring 30 minutes to 1 hour Vegan Easy Faitout

Prep time

30 minutes

Cooking time

20 minutes

Serves

4 people

Did you know that rhubarb is rich in fiber and antioxidants?

Method

Peel and cut the rhubarb stalks into pieces, then add them to a pot with the sugar, strawberries, and a drizzle of grenadine syrup
Bring to a boil, cover, and cook for 10 minutes
Taste the mixture (add more sugar if needed), then add the juice of half a lemon
Let cool, then churn in a centrifuge or ice cream maker for 45 minutes
Transfer the sorbet to an ice cream container and set aside in the freezer
Tip: if you don't have an ice cream maker, blend the mixture after cooking and put it in the freezer

Ingredients

800 g (28.2 oz) fresh rhubarb
200-250 grams (7 oz) powdered sugar
100 g (3.5 oz) washed and hulled strawberries
½ a lemon
1 drizzle of grenadine syrup

Utensil

Pot

Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.