RHUBARB SHERBET
Provided by Marian Burros
Categories ice creams and sorbets, dessert
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place rhubarb in 4-quart nonaluminum baking dish. Cover and bake at 375 degrees until rhubarb is soft, about 25 minutes.
- Remove rhubarb and place with liquid in food processor or mill and puree.
- Combine puree with wine, sugar and lemon juice. Place in ice-cream freezer and freeze according to manufacturer's instructions, or pour into large shallow dish, cover and freeze for about 1 hour or just until edges begin to harden and center is only partly frozen. Remove from freezer and beat in mixing bowl until frothy. Return to dish and cover. Refreeze for about 30 minutes, until mixture begins to harden again. Remove from freezer and beat again. Return to freezer and freeze completely, at least 2 or 3 hours, before serving.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 26 grams
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kgabane Ditabe
[email protected]This sherbet is amazing! I'll definitely be making it again and again.
Kimberly Phillips
[email protected]I love this sherbet! It's the perfect summer treat.
Maymun Pakhi
[email protected]This sherbet is the perfect way to use up extra rhubarb. It's delicious and refreshing.
lila divine
[email protected]This sherbet is so easy to make and it's so delicious. I'll definitely be making it again.
Douglas Silva
[email protected]This is the perfect recipe for a summer party. The sherbet is light, refreshing, and everyone loves it.
Asif Uddin
[email protected]I'm not sure what went wrong, but my sherbet turned out really grainy. I think I might have overcooked the rhubarb.
Muhammad Hashim Sh
[email protected]This recipe is a bit time-consuming, but it's worth it. The sherbet is delicious and it's a great way to use up extra rhubarb.
Arinda Victoria
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The sherbet was too icy and not very flavorful.
Abdul latif hamid
[email protected]This sherbet is way too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Md Rabbie
[email protected]I followed the recipe exactly, but my sherbet didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Chamodi Hansana
[email protected]This sherbet is a bit icy, but I still enjoyed it. I think next time I'll try churning it for a little longer.
Babu bk
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this sherbet. It's not too tart and the sweetness is just right.
Ki & Co
[email protected]This sherbet is the perfect dessert for a summer party. It's light, refreshing, and everyone loves it.
mozam imran
[email protected]I love that this sherbet is made with natural ingredients. I don't have to worry about any artificial flavors or colors.
Good By
[email protected]This sherbet is a great way to use up extra rhubarb. I always have a lot of rhubarb in the summer, and this is a great way to use it up.
Zain Afridi
[email protected]I was a bit skeptical about making sherbet at home, but this recipe was so easy to follow. And the sherbet turned out amazing!
y shawon entertainment
[email protected]This is the best rhubarb sherbet I've ever had! It's so creamy and delicious.
Shaneezakhan Marcy
[email protected]I've made this sherbet several times now, and it's always a hit! My friends and family love it.
Eve Bichetero
[email protected]This rhubarb sherbet is the perfect summer treat! It's light, refreshing, and has just the right amount of sweetness. I love that it's made with fresh rhubarb, which gives it a beautiful pink color.