Rhubarb-Ginger Sorbet

Bargain shopping is a gamble. Like when I go to my favorite thrift store and buy a big pile of clothes for the kids...get them home and they don't all fit. But hey, they were cheap so who cares?

My grocery store has a big bargain bin over by the pharmacy aisles. It usually has dumb children's books or DVD's you have never heard of. And sometimes it has cookbooks. Which is when I slow down for a peek.

I'm getting pretty good at recognizing worthy recipes, so when I picked up Ice Cream! Delicious ice creams for all occasions, I looked past the unimpressive green cover and spiral binding to see what lay within. Be still my heart! Orange Poppyseed Sorbet! Banana Toffee Ice Cream! Mango & Basil Granita! Apricot & Cardamom Yogurt Ice Cream! Kaffir Lime and Coconut Ice Cream? Strawberry and Balsamic Vinegar Sorbet? Yes, please, where is the checkout? I nabbed that thing for probably $3 or $4 and placed it on the honored cookbook shelf until ice cream season.

Then for Mother's Day, Ed got me the KitchenAid Ice Cream Maker Attachment. Props to him, for sure. He is getting good. I'm all over that thing. I pulled my little book of treasures back out and made a list of all the ones I want to try first; it is 19 long, and that is just the first round. So, it being rhubarb season, and me being a rhubarb novice, I decided to start here.

Hello! Gorgeous! Fragrant! Sweet, cool, fruity, spicy! I looove this sorbet! Plus we had some friends over with wheat, egg and dairy restrictions, so sorbet was the perfect dessert. A warning: this only makes 2 1/2 cups, so you could easily double it or more for a 2-quart capacity bowl. Speaking of bowls, my new attachment? Works amazingly. Better, faster, and more frozen than my Krups machine, in less time. High reviews all around.

Rhubarb-Ginger Sorbet (print recipe)
1 lb. 3 1/2 oz. (600g) rhubarb cut into 1-inch pieces
Generous 1 cup (250g) sugar
1 1/4 cups water
1-inch piece of ginger root, peeled and finely grated
Juice of 1 lemon

1. Combine all the ingredients in a saucepan and bring to a boil. Cover and simmer until the rhubarb is tender, about 5 minutes. Leave to cool slightly before transferring to a food processor. Process until the mixture is combined but still has a little texture. Chill until cold.

2. Churn in an ice cream maker, according to manufacturer's instructions, until frozen. Transfer to a freezer container and cover the surface directly with waxed paper or foil. Freeze overnight.

3. Remove from the freezer 15 minutes before serving to allow it to soften slightly. Makes 2 1/2 cupsVariation:
Add 2 tsp cinnamon instead of the ginger root.

Recipe from Ice Cream! Delicious ice creams for all occasions by Pippa Cuthbert & Lindsay Cameron Wilson