… it takes just a little longer for everything to get going over here on the east coast of England… I read about people eating wild garlic… or nettle soup… watercress… or rhubarb… and my rhubarb (well, you all know it’s actually my neighbour Tracey’s rhubarb but what she doesn’t know wont harm her…) has really just come into its own… it’s at that perfect stage where I can feel happy picking it whilst still giving it a chance to continue to yield all summer long… as long as Tracey doesn’t take too much, the thieving moose!
… i’ve been meaning to get around to taking part in the excellent bloggers scream for ice cream challenge since its inception by the delightful Kavey a couple of months ago but you know how fundamentally lazy I am, plus I have a rather small freezer and the thought of having to place the stupid ice-cream maker in there 24 hours before I want ice cream just annoys me to hell… who is that prepared…?
… but the idea of missing out on freezing the rhubarb into a sorbet and capturing its sharp-sweet fabulousness seems awfully sad… plus there’s no faffing with eggs or cream here, simply sugar and water and a few apples and cinnamon to spice things up a little…
apple and rhubarb sorbet
2 tart apples such as braeburn or cox – peeled, cored and chopped
4 stalks of rhubarb – chopped
3 tablespoons of sugar
a squeeze of lemon juice
1 teaspoon of cinnamon
a drop or two of water
– place it all in a pan and simmer gently till soft
– whizz it all up with a hand held blender
– pop it in a tuppaware type box and freeze until, well, frozen
eat and of course, enjoy!
i love sorbet! looks fantastic
What a beautiful colour – it really does look stunning! Was it sweet enough with just three tbsp of sugar? I do sometimes find rhubarb quite sharp!
it's all about the 'barb today! thanks for adding another string to my rhubarbed bow.
Now this is a frozen treat I can get behind! Our rhubarb is just starting to show some good growth …
Fantastic sorbet. You must have the same weather as me, our rhubarb is just coming into it's own and i'm always looking for recipes to use it up before I get fed up of it!
What a fantastic colour your sorbet is, so impressed. Thank you for entering, lovely Dom. I'm going to have to think of a savoury theme one month, so you can do something with thighs… ;-P
PS I love that you posted this very British creation, based as it is on two quintessentially British ingredients, on St George's day. x
I love the colour of your sorbet, so beautifully pink from the glorious rhubarb!
How refreshing this rhubarb sorbet is. I can picture eating this after a spicy meal.There is something rather elegant about a sorbet as palate cleanser between courses too. Great color!
The perfect way to cool off on a hot summer day…. can you send that my way? It has been 101 for the last three days!!!!
My little patch of rhubarb is currently on “Death Row”, awaiting its fate. I keep eyeing it up and trying to decide when I will start harvesting it. I know it makes sense to leave it a bit longer, but I'm impatient, and recipes like yours only make me more so!
oh but that is actually a good thing! if everything comes a bit later, you'd have had the chance to read all the other yummy recipes pple have posted and get inspired! the sorbet looks delicious, unfortunately though, its been raining non stop the past week in london ):
Just having got back into eating rhubarb, this now is something I can eat & enjoy. Plus it is easy as well as being a gorgeous colour. Brilliant!
Apple and rhubarb are the perfect combination. Sorbets are so light and refreshing and apparently not that difficult to make. Must try making them someday.
Love the idea of rhubarb sorbet and what a gorgeous colour it is too.