Le Gourmand Rhubarb Sherbet With Rhubarb Compote

By Marian Burros

Updated July 3, 2023

Total Time
30 minutes
Rating
4(11)
Comments
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Featured in: NORTHWEST'S NEW-FOUND RICHES: ITS OWN FINE FOOD

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Ingredients

  • 1pound fresh rhubarb
  • ¾cup apple cider
  • ½cup honey, see note
  • Whipped cream flavored with a little maraschino liqueur
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Cut rhubarb into small pieces and simmer with ¼-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.

  2. Step 2

    Prepare sherbet from mixture, using ice cream machine or the ice cube trays of your freezer.

  3. Step 3

    Serve with compote and whipped cream on the side.

Tip
  • At Le Gourmand, rose petals are steeped in honey to give added flavor

Ratings

4 out of 5
11 user ratings
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Comments

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Rachael

This is delicious, but it cooks down to a TINY amount, like 2 decent servings! Doubled it so I could enjoy it with my parents.

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