I got a huge bunch of rhubarb in the CSA this week and I wanted to make something creative that was not a pie. I was thinking sorbet so I googled around and got some inspiration from Martha Stewart (raspberries) and Cooking Light (brown sugar.) I had I had some fresh lemon verbena from my friend Joey’s garden which I thought would be a perfect flavor accompaniment. And it is! What a delightful and refreshing sorbet.
makes almost 2 quarts
4 cups fresh rhubarb * ( (I used the entire bunch which was 7 stalks)
4 cups water
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
6 lemon verbena leaves
1 pint fresh raspberries
The juice of 1 lemon
Cut the ends off the rhubarb and cut into same size chunks. Combine rhubarb, sugars and lemon verbena leaves in a big pot and cover with 4 cups of water. Bring to a boil and reduce to a simmer until the rhubarb is broken down and the mixture is thick, about 10 minutes.
Remove the lemon verbena leaves and transfer the rhubarb mixture to the Vitamix or blender. Add the raspberries and fresh lemon juice. Blend until smooth. Set a fine mesh strainer over a bowl and strain it by pressing it down with the back of a fork to catch the raspberry seeds. Cover the mixture and place in the refrigerator for at least 2 hours.
Pour the sorbet into an ice cream maker and churn for 10 minutes or according to the machine’s instructions. Scoop out the sorbet and place in a freezer container to store.
Take out of the freezer and let soften for a few minutes before serving. Enjoy!