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).
- 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.