I love rhubarb. Lovvvvvves it. But seriously, the plant in my yard is just plain out of control. I spend a good portion of my summer wrestling prehistoric looking stalks out of it as it takes over my lawn. So, this is the summer of rhubarb recipes. First attempt was rhubarb sorbet. My first icecream maker adventure was a bit too rich, chocolate mint chip. The heavy cream was just overwhelming. So I was excited to try a fat free recipe. I would have used all agave nectar but lord almighty, that stuff isn't cheap and I prefer to use it for my daily coffee and tea and cereal so it lasts longer. Instead, I used up the last of last summer's lavender sugar and then the rest was raw sugar.
So first I chopped the monster stalks up in one inch sections. The recipe called for 1 lb. Well I'd chopped a lil more than a lb so we went with that. Next, tossed all that in a sauce pan with 1 tsp of sugar and 2 tsp of water. Turned the heat up to medium and put a lid on it. While this was stewing, I measured up the sugar for the simple syrup. Like I said before, I used a combo of lavender sugar I made last summer and some raw sugar. Next time I would go for more Lavender.... probably just toss some blossoms in with the rhubarb while it simmers away.
Next, the rhubarb is all nice and mushy and bubbly. Turn off the heat and pour it into the food processer. Blend until smooth... Now, take the 1 cup of sugar you measured and dissolve this into 2 cups of hot water. The recipe said to simmer on the stove but I think nuking the water and adding the sugar after was just fine and didn't mess up another pot.
Okay, pour the rhubarb smoothie into the syrup and pop it all into the fridge to cool off. Once properly chilled, put into the pre froze icecream maker and let it work its magic til it looks like soft sherbet. Pour into a container and stick in the freezer til it is more firm. Enjoy! Its tart & wonderful. Loads of room for experimenting.