Those who have seen my other recipes know that I love rhubarb and also ice cream. Rhubarb sorbet is probably the best way to enjoy rhubarb. Unfortunately, I only live in a flat with a balcony and don’t have a garden to plant rhubarb in. But luckily my favourite stall at the weekly market has super quality and lots of organic rhubarb on offer during the rhubarb season.
How do you store rhubarb properly? – In the form of rhubarb sorbet in the freezer, of course!
Anyone wondering how to store rhubarb properly and if you can freeze rhubarb? Sure, you can. But before freezing, I always clean and heat the rhubarb. The poisonous oxalic acid lies directly under the skin and if you peel the rhubarb, the amount of oxalic acid is reduced. If you now heat the rhubarb and even mix it with dairy products, then the level becomes even lower. My sorbets are dairy-free because I prefer the fruity taste and I am also lactose intolerant. I could use lactose-free products, but as I have some friends and relatives who also need dairy protein-free or vegan, I usually leave them out.
Milk in the rhubarb and pineapple sorbet
If you add some milk to the rhubarb-pineapple ice cream for flavour, I would use vegan “milk” though, as fresh pineapple has the enzyme bromelain and this doesn’t mix well with milk. It would also work with dairy products if you heated the pineapple, but then you could lose the vitamins. If you add the dairy products too early, the ice cream could also end up tasting bitter. So, you have to weigh up what is more important to you: dairy products to better tolerate the oxalic acid in the rhubarb or vegan “dairy products” with pineapple to prevent the bitter taste. Or simply a sorbet, without any kind of dairy products.
- 500 g rhubarb
- 100 g icing sugar
- 60 g sugar
- 200 g water
- 15 g ginger
- 100 ml strawberry sauce
- Leftover rhubarb pomace from the rhubarb syrup
- 300 g pineapple (frozen is also possible)
- 3 tbsp sugar
- 1 pinch of salt
- Juice of one lemon
- Clean the rhubarb, peel it and cut it into pieces of about 1-2 cm.
- Boil the rhubarb pieces with the sugar until the sugar has dissolved and the rhubarb has softened.
- Heat the water with the sugar in another pan. Also heat until the sugar has dissolved.
- Peel the ginger (tip: this also works great with a teaspoon that you scrape along the ginger) and press through a garlic press. Be careful, this requires some force and should be done directly over the pot with the rhubarb-sugar mixture.
- Then add the sugar-water mixture and mix everything. If it is still too thick and coarse, puree everything. If it is soft, skip the blending step and let it cool directly.
- When it has cooled, stir in the strawberry sauce and add everything to the running ice cream maker. I use the ice cream maker attachment on my food processor. If you don't have the attachment or an ice cream maker, you can just put it in a tin and put it in the freezer. To keep it from getting too icy, stir the sorbet every 15 minutes for the first few minutes.
It would also be possible to use the rhubarb pomace from the rhubarb syrup instead of the 500 g rhubarb. But then add about 100 g of water (or milk) to the rhubarb-sugar mixture.
- As I like to use frozen pineapple, you don't need any extra liquid in this step. If using fresh pineapple, add about 100 ml of water (or milk or pineapple juice) to a saucepan along with the pineapple and rhubarb pomace. If you have frozen pineapple, there will be enough liquid as soon as the frozen pineapple thaws on the cooker.
- Dissolve the sugar in the lemon juice and add it to the pineapple-rhubarb mixture. Now you can also add the pinch of salt.
- the same applies here as with the rhubarb-strawberry sorbet: if it is too coarse, puree everything. When it is semi-liquid, let it cool down directly.
- Once it is at room temperature or colder, it can also go into the ice cream maker or kitchen machine with an ice cream maker attachment. Or back into the freezer with regular stirring.
Thanks for trying my recipe! Yours, Nele from travel + free ♥️