Hello everyone, Anna here! I realized I needed to intervene when my mom exclaimed loudly and in an overly tired voice that she “just typed out the entire recipe for rhubarb cake on the post for rhubarb sherbet”. So Alex and I quickly put on one of her favorite episodes of Malcolm in the Middle (a.k.a. the cuando, cuando, cuando, cuandooo episode) and sent her away from the computer.
I feel like I say this about pretty much everything my mom makes, but this rhubarb sherbet is seriously the best. It’s not too sweet, not too tart, and perfectly delectable. I can’t wait to make this in the summer as a combatant to the heat (because my parents haven’t opted to spring for AC yet).
Rhubarb Sherbet
- 1 lb. rhubarb, cut into 2″ pieces
- 1/4 cup plus 3 Tbsp. sugar (I used Flavorstorm’s Vanilla Bean sugar)
- 1/4 cup water
- 1 cup unsweetened light coconut milk
- 1/2 tsp. salt
Preheat oven to 350 degrees. Combine rhubarb and 3 Tbsp. sugar in a roasting pan. Bake for 30 minutes or until rhubarb is tender and sugar makes a syrup. Puree in a food processor and let cool.
Combine 1/4 cup water and 1/4 cup sugar in a small saucepan and cook over medium-high heat until sugar dissolves. Let cool.
Whisk together rhubarb puree, sugar syrup, coconut milk, and salt. Refrigerate for 2 hours. Churn in your ice cream mixture according to its directions. Makes 6 servings (2/3 cup each).
My batch made 4 cups.
Recipe adapted from Cannelle et Vanille.
Using the Weight Watcher’s Recipe Builder, each 2/3 cup serving has 3 PointsPlus. (Entire recipe has 16 PointsPlus).
Marc
June 15, 2012 at 4:27 am
Who let Anna near the computer? OK, this was actually a great post. It has the feel of a family blogging intervention. Kelly may have a little extra help the next few weeks.
Beth Aversa
June 15, 2012 at 8:28 am
It looks absolutely yummy. Anna, you do a good job of blogging and stepping in with Alex to give your Mom a break.
William Rosendin
June 15, 2012 at 8:47 am
Anna, Can you PROVE that it’s the best? I’ll be expecting some!