If you know me personally, then you know I am an absolute sucker for ice cream. I’m a three-scoop kinda gal, and I can guarantee that if you’ve ever caught me eating it, then you’ve seen me at my most un-ladylike.
Winter has never been a deterrent for me, but now that the weather is heating up, I’m craving frozen desserts more than ever, especially fruity sorbets. I came across this rhubarb sorbet recipe the other night while searching for something to make for dinner, and I actually decided to try it because it was such a beautiful colour. Best of all, there are barely any ingredients, and it’s super cheap to make.
Ice cream makers can also be cheap. Have a look at this one, this one and this one if you are looking to add one to your kitchen.
The end result was a little tangy, very refreshing and totally delicious. Enjoy!
Rhubarb Sorbet with Pistachio Brittle
400g caster sugar
Vegetable oil, for greasing
1/2 teaspoon Matcha powder
100g shelled pistachios, roughly chop
1 tsp of salt
Make sure the canister of your ice cream maker is frozen (most models need to be in the freezer for a minimum of 16 hours)
Trim and chop the rhubarb, then place in a large pot with 175g of the caster sugar and 100ml of water. Cover with lid. Bring to a boil, then remove the lid and simmer for 5 minutes, or until the rhubarb is cooked. Set aside to cool.
Spoon into a Nutribullet and blitz to a puree. Squeeze in the juice of half of the lime. Add more sugar or lime to taste if needed. It should have a subtle, not overpowering flavour.
Place in the fridge to chill completely. This step is essential. If you put warm mixture in the ice cream maker, it won’t set properly.
Churn in the ice cream maker for 20-40 mins, or until smooth and set, with the mixture spreading up the sides of the canister. Transfer to a dish and store in the freezer.
To make the brittle, grease and line a baking tray. Mix Matcha powder with a little hot water, then top up to 75ml. Pour into a small pot with remaining sugar, and place on medium-high heat.
Bring it to the boil, but don’t stir, just gently swirl. Simmer gently for 4-5 mins, until the mixture turns a deep greenish-brown colour, or until the mixture reaches 150°C (the hard-crack level on a sweets thermometer). Then pour onto the greased baking tray.
Sprinkle the chopped nuts and salt on top of the still hot Match mixture. Leave to cool. Once set, break into pieces.
To serve, let the sorbet sit at room temperature for about 5 mins, then scoop into bowls and sprinkle with brittle.