17 June 2009

Rhubarb Sorbet...it's good.

One of the hardest part about having two blogs is that I don't know what to post there, and what to post here. Much of what I would post over at homesteading, I would have posted here anyways, I might just be writing about it in a slightly different light over there. I feel like it would be annoying or silly to cross-post (i.e. have the exact same post here and there), but maybe I'm wrong. Thoughts on this?

In any case, what I really want to tell you all about is this homemade rhubarb sorbet that I made recently. It is damn good. First of all, props to my coworker who gave me the idea, came over, and supplied the rhubarb. And second of all, big props to my mom for finding their old ice cream maker and giving it to me.

Seriously, making sorbet might be one of the easiest things on the planet. I think I had a similar revelation when I first made jam. Things that seem like they must be so hard, are really quite manageable. Why do we think they're so hard? Probably because most people just don't want to take the time to do it themselves. In any case, I'm hooked. My next plan, which I'm hoping will come to fruition this weekend, is chocolate sorbet. And then, I really want to try making some vegan ice cream. I've had some really good vegan ice cream, and some really bad vegan ice cream. I'm hoping mine is the former. I found this blog, which is chock-full of recipes, and also, my favorite vegan cookbook has a whole slew of recipes. So I think I have a good jumping off point for that experiment.

But back to the rhubarb sorbet. Like I said, it was very easy. I honestly don't have much to say about this other than that. So here's the recipe we used.

Rhubarb Sorbet (from Recipezaar)
5 cups chopped rhubarb
1 quart water
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbl fresh lemon juice

Boil water and rhubarb for about 10 minutes. Over a strainer, pour mixture into a large heat-safe bowl, straining out all the rhubarb pieces. Add sugars, stir until it's dissolved. Add lemon juice. Cool mixture in the refrigerator until it's cool to the touch, this took about 1 hour. Pour mixture into ice cream maker and according to manufacturer's instructions. Transfer to a freezer safe container and freeze for at least one hour before eating. Note: This recipe makes two quarts of sorbet, so you may need to do this in two batches in the ice cream maker, I did.

Also, on a very exciting note, I actually sewed an article of clothing! I know, how long has it been? Oh well, as soon as the sun comes out at a time that coincides with me being home, I'll take some photos and post about it- I'm dying to show it to you!!


  1. okay, i MUST do this... once i buy an ice cream maker or borrow one.

    & i found a super easy way to make ice cream without a maker. this post has inspired me to try it out!

  2. This looks delicious! And if Natalie tells you how to make ice cream without a maker, please share!

  3. I'm sure it tastes good, but that table cloth LOOKS good.

  4. I made this without an ice cream maker, just stirring in an ice bath in the freezer..stirred every 1/2 hour, scrapping frozen crystals from side of bowl, about 5 times over 2 1/2 to 3 hours, then sealed in a tub. Delicious, light. I am making it again, serving it with hand picked blackberries and homemade chocolate cookies. Thanks for recipe, nice to find a great use for summers abundance of rhubarb. Keeps well in the freezer..just ate some after 2 weeks and still tastes great.