Here is How to Make Rhubarb Sorbet Dessert without an Ice Cream Maker, using fresh or frozen rhubarb that will WOW your taste buds!
3 1/2 cups chopped rhubarb (about 1" size pieces)
OR 1 1/2 pounds frozen, thawed rhubarb
5 tsp. water
3/4 cup granulated sugar
1 tsp. vanilla extract
red food colouring, optional
1 egg white
In a pan combine the rhubarb, water and sugar.
Bring rhubarb mixture to a boil over medium-high heat, and then reduce heat to a simmer, and cook mixture until rhubarb is tender (about 10 minutes). Stir often to prevent sticking and burning.
Remove mixture from heat and stir in the vanilla extract and the (optional) red food colouring. (See also: Making Green Rhubarb Red)
Pour the mixture into a 9" square baking dish.
Freeze until firm around the edges, (1 hour).
Turn into a chilled bowl, and beat until smooth.
Freeze partially (about 1 hour), then remove from freezer and beat again.
Freeze again until firm (about 2 hours).
See Also: Recipes for Rhubarb ICE CREAM
Do you enjoy making homemade ice creams and sorbets?
Here (below) are additional resources that can be purchased at *Amazon.com, for all your ice-cream making endeavours.
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