Ingredients for Rhubarb Sherbet With Crushed Strawberry Sauce
- Rhubarb
- 2 tablespoons granulated sugar (for the sauce)
- White Corn Syrup
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- Fresh Lemon Rind
- 2 large egg whites
- 1/4 teaspoon salt
- Strawberry
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How to Make Rhubarb Sherbet With Crushed Strawberry Sauce
- Combine 2 cups diced rhubarb and 1/2 cup water in a saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer for 10-15 minutes, or until rhubarb is tender.
- Stir in 1 cup granulated sugar until completely dissolved.
- Remove from heat and stir in 1/4 cup light corn syrup, 1/4 cup orange juice, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Transfer the mixture to a chilled bowl and refrigerate to cool completely.
- In a separate bowl, beat 2 large egg whites with 2 tablespoons granulated sugar and 1/4 teaspoon salt until soft peaks form.
- Gradually whisk the chilled rhubarb mixture into the egg whites until well combined.
- If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
- If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe dish. Freeze until the edges are frozen solid (about 2 hours).
- Remove from freezer, mix until smooth, and refreeze. Repeat this process two more times for a smoother sherbet.
- While the sherbet is freezing, prepare the strawberry sauce: Combine 1 1/3 cups hulled strawberries and 2 tablespoons granulated sugar in a food processor or blender.
- Puree until smooth, adding water as needed to reach your desired consistency.
- Slice the remaining 2/3 cup strawberries and gently fold them into the sauce.
- Once the sherbet is frozen, stir briefly to create a creamy texture.
- Serve immediately, topped with the strawberry sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
329g
Fat
0g
Carbs
37g
