Rhubarb and ginger
sorbet
 

Rhubarb and ginger sorbet is both sweet and tart.  It can be served as a palate-clearer or as

a dessert.

Preparation Time              1  Hr

Cooking Time                 10  Mins

Elapsed Time                   4  Hrs

Ingredients

For   10  portions

2                    Egg whites  - whipped to a soft peak

2 pieces           Ginger  - stem, chopped

450 gms           Rhubarb  - cut into 2½ cm lengths

140 gms           Sugar  - granulated

140 ml             Water

Method

Heat the rhubarb, sugar and water gently until the sugar is dissolved in the juices and then

simmer until the rhubarb is tender.   Liquidise and freeze until solidified round edges.  Remove

from the freezer, beat and return to the freezer. 

Repeat but adding the ginger before beating and returning to the freezer. 

Beat once more when almost frozen.   Fold in the whipped egg whites.  Cover and return to the

freezer.

Put into a fridge 30 minutes before serving.

Wine recommendations

Conventional

          Moscatel Sherry

Interesting

          Beaumes de Venise