THEME: Fresh Rhubarb Sorbet
Jamie R
This recipe is from the Baker columnist Flo Braker, originally
published in the Food section in 1993. When cleaning the celery-like
rhubarb stalks, remove the leaves - they are toxic.
1 3/4 pounds fresh rhubarb, cleaned and trimmed
3/4 cup + 2 tablespoons sugar
1 1/2 cups dessert wine, chilled
Instructions: Cut rhubarb into 1 1/2-inch pieces. Place in a large
shallow, oblong, ceramic or glass baking dish. Sprinkle sugar over
the top and bake in a 350� oven for about 25 minutes, or until soft.
Set aside to cool.
Puree rhubarb with its liquid in a food processor or blender.
Refrigerate until well chilled.
Combine wine with puree; transfer to an ice-cream maker and freeze
according to manufacturer's instructions.
Makes about 1 quart.
Per serving: 160 calories, 1 g protein, 28 g carbohydrate, 0 g fat, 0
mg cholesterol, 9 mg sodium, 2 g fiber.
Wine pairing: Muscat Canelli, Muscat de Beaumes-de-Venise, or a
late-harvest Riesling are good choices for this sorbet.