Rhubarb has been making a few appearances of late and there are only so many crumbles you can eat without wishing for a little variety. Rhubarb has so far featured on here as Rhubarb and Custard and Rhubarb and Blood Orange Compote. It's been with something else; something to cushion the blow of its out and out sourness. Now is the time to embrace the wonderful cheek puckering that rhubarb provides with a decadent rhubarb sorbet.
Cook the rhubarb in the water, glucose syrup and a little sugar. When the rhubarb is soft, remove from the heat, blend until smooth and add enough sugar to get to the sweetness you like. I ended up adding roughly 65g of sugar in total (and the 15g glucose syrup). Put the mix into an ice cream maker or into the freezer.
If you put the sorbet into the freezer you'll need to take it out every half an hour and mix it up until it's frozen. In an ice cream maker it'll need around 30 minutes before going into the freezer until you need it. Either way when it's turned from looking like the above to the below you know you're onto a winner.
While the sorbet is freezing make your shortbread biscuits. I've made quite a few variations of shortbread and I find the ones that have cornflour in don't work as well for me as the ones that have just flour. I used 125g butter, 150g flour and 60g caster sugar. Cream the butter and sugar together until light and fluffy and then mix in the flour.
Roll out the shortbread dough and cut out whatever shapes you fancy. Bake for 15-20 minutes or until lightly golden brown. A few of the shortbread biscuits got a sprinkling of rich cocoa powder and a few got a dusting of ground ginger when they had cooled.
The sorbet was served straight from the freezer while the shortbread was still warm. The sorbet was a glorious graceful colour, like cherry blossom. The sour, cold, subtle sorbet was amazing with the warm, sweet, crunchy shortbread. An elegant rhubarb sorbet is definitely the way to say hello to Spring.