Rhu-Barbie Sherbet

What is the only plant that grows in our backyard?  Rhubarb.  This plant never disappoints, shooting stalks and stalks of red-green rhubarb.  Unfortunately, the leaves of the rhubarb plant are poisonous...imagine how sad I am that I can't use those beautiful greens!  So with all this rhubarb at my disposal, I am constantly trying to figure out ways to use it.  I think the most common way to see rhubarb is with its classical partner - strawberry - in a pie form.  If strawberries were still in season here, I'd probably make a strawberry rhubarb pie.  There is a reason why it's a classic: it's delicious.

Anyways, I have made rhubarb compotes, both sweet and savory ones.  Roasting rhubarb in honey, lemon juice and zest, and vanilla bean makes the perfect Greek yogurt topper.  Earlier this summer, I made a light snack cake studded with rhubarb.  Last summer I made a rhubarb gelato, and it was fabulous.  Sweet and creamy yet with a tart kick from the rhubarb.  I was tempted to make this gelato again this summer, but I decided I needed to try out a slightly different recipe.  I chose to make a sherbet (in fact, my version is somewhat more luxurious than a normal sherbet as I used some extra creme fraiche I had, too).  The result: the perfect, tangy, refreshing mid-afternoon snack!  Perfect to beat the heat of these summer days without weighing you down.

Rhubarb Lime Sherbet
adapted from Scoop Adventures

Ingredients:

• 260 grams rhubarb, chopped into 1/2 inch pieces
• 130 grams sugar (2/3 cup)
• 1/3 cup water
• 1 cup whole milk
• 3 tbsp fresh lime juice (I got this from one very juicy lime)
• 2 tbsp creme fraiche
• pinch of salt
• 2 tbsp Cognac (can you believe the original recipe only called for 2 tsp?)

Directions:

1. Combine the rhubarb, sugar, and water in a medium saucepan over medium heat.  Bring to a boil and then reduce to a simmer.  Allow the rhubarb to cook for 5-10 minutes or until very soft.  Remove from heat and let cool.
2. Once the rhubarb has cooled, add in the milk, lime juice, creme fraiche, and salt.  Use an immersion blender, blender, or food processor to blend the rhubarb and other ingredients together. 
3. Stir in the Cognac.
4. Chill in the fridge for several hours or overnight.
5. Freeze in your ice cream machine according to the manufacturer's instructions.

Rhubarbie.

Rhubarbie mush.

Additional ingredients.

Milk for some creaminess. 

Lime juice for some zesty acidity.

Creme fraiche for velvety-ness.

I love the immersion blender.  One of the best kitchen tools hands down.

Cognac galore. 

Ready for the fridge....and then it went through the ice cream machine and the freezer...to give the result:

Summer refreshment in a bowl!

Another rhubarb success.  Rhubarb is such a lovely, undervalued ingredient.  I encourage you to experiment with it.  I know I will continue to do such...