Yet another fantastic recipe from Simply Recipes
- this time, a wonderfully easy and tasty rhubarb sorbet
from guest contributor Garrett McCord
(of Vanilla Garlic
My only alteration was to add a few drops of food coloring to the finished puree (since my rhubarb was mostly of the green variety), to get that sweet pink color. Next time I think I'll reduce the sugar by 1/2 cup or so to try to retain a bit more of the rhubarb's tart flavor, but this is really good as is, and the recipe makes a generous amount.
Also worth noting - I used a stick blender right in the pan, rather than the method mentioned in the original recipe. It worked great.
So, when you get tired of all those pies and crumbles ... try this. It's a keeper.