After the pallor of winter I am always excited for the first vibrant, seasonal offerings to come through the door. Recently, I was asked to create a dessert using rhubarb. Given that it is only March, I was a bit worried that the product would be less than usable. A trip to the local grocer confirmed my fears.
Luckily, my friendly local farmer saved the day by bringing me a fresh crop of bright, shiny, pink and red stalks donning pale green sprouts. Not one was thicker than a half inch and they were perfectly tart. I quickly broke them down and tossed them with fresh ginger, orange peel, and vanilla for a quick sugar poaching. After they were paired with some decently ripe strawberries and rhubarb sorbet to create a vibrant red dessert.
- 4 cups chopped, rinsed rhubarb
- 400 grams sugar
- 13 ounces water
- 2 teaspoons salt
- Zest of one clementine
- teaspoon chopped, fresh ginger
- 2 Tablespoons light corn syrup
- Combine all the ingredients in a pot and boil together until the sugars dissolve and the rhubarb is completely tender.
- Put all the ingredients into a blender and blend until smooth.
- Strain through a fine mesh strainer and chill completely.
- Freeze accordingly in machine for use.