Rhubarb Sorbet with Pistachio Brittle

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


800g rhubarb

400g caster sugar

1 lime


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.

Heidi xx

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