Rhubarb – Sorbet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g rhubarb, prepared ready to cook, cut into slices
- 120 g suar
- 2 tablespoon rose water
- 150 ml water
- 1 pinch (s) cinnamon powder
Print Recipe
Pin Recipe Instructions
- Heat the rhubarb with the sugar and water in the saucepan, then switch to a low flame and cook until soft for about 10 minutes with the saucepan lid closed.
- Let the rhubarb cool down to lukewarm, then put it in the food processor together with the cooking liquid and puree it finely, possibly also strain it through a sieve.
- Flavor the puree with rose water and cinnamon, place in the freezer for about 4 hours, stir every 20 minutes with a fork or whisk.
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