1 Apt. 2B Baking Co.: Rhubarb and Gin Sorbet with Rose Cream

Monday, May 6, 2013

Rhubarb and Gin Sorbet with Rose Cream

rhubarb gin sorbet with rose cream

When Spring finally arrives every year I don't get worked up about ramps or spring onions when they hit the market. I enjoy sunshine and magnolia blooms and dogwood trees and cherry blossoms just as much as the next gal, but the only thing I really get excited about every May is rhubarb. It is my very favorite vegetable disguised as fruit to cook with and it is so welcome after a long winter of apples and pears.

rhubarb and gin sorbet with rose cream

We get plenty of delicious rhubarb in NYC, but I can never seem to find locally grown barb that is as vibrant in color as the stuff I used to find in the Northwest. I hear it is because those deep red plant starts are hard to find in the Northeast, but thanks to an online friend turned real-life friend I recently found myself with a glut of the most perfectly rosy red stalks of homegrown rhubarb. Camille to the rescue! With gorgeous rhubarb! Maybe I'll just have to keep my eye out for a deep red rhubarb start next time I am visiting my family to bring back with me.

rhubarb gin sorbet with rose cream

This year, to start off my rhubarb extravaganza (and there will be an extravaganza) I bring to you this wonderfully complex dessert that is surprisingly simple to put together. It is cool and tart, floral and herbal, creamy and sweet all in one. If I was Southern I might say, y'all gotta try this one. Instead I will say, seriously you guys, if you have an ice cream machine this should be the first thing you make with it this Spring.

If you peek over at the sidebar you may notice something new and very exciting. I am so happy to announce that this here blog was featured as one of Saveur's Sites We Love. You can check out the post here.

Oh, and sorry for the extended break between my last post. I'll be back soon, with more rhubarb! More rhubarb recipes from the archives of this blog can be found here.

Rhubarb and Gin Sorbet with Rose Cream

Rhubarb and Gin Sorbet 
yield, roughly one quart
The herbal flavor of gin complements the sweet-tartness of this rhubarb sorbet wonderfully and the small amount of alcohol makes the frozen sorbet perfectly scoopable. If you don't like gin, feel free to substitute vodka or leave the booze out entirely for a more family-friendly treat. Just make sure to thaw the sorbet for a few minutes before scooping.

8 ounces water
7 ounces granulated sugar
1 lb rhubarb stalks, the rosiest red ones you can find, chopped into 1-inch pieces
2 Tablespoons lime juice (or the juice of one juicy lime)
2 Tablespoons light corn syrup
2 Tablespoons gin, plus a bit more to serve (I used Hendrick's)

1. Combine the sugar and water in a medium sized saucepan and heat on medium high, stirring occasionally until  the sugar dissolves. Add in the rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.
2. Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
3. Just before churning, stir in the gin. Freeze the chilled mixture in an ice cream machine, according to the manufacturer's instructions. Store in the freezer in an airtight container.

Rose Cream
The soft perfume of rose water goes beautifully with tart rhubarb sorbet, but if you don't like the idea of flowers in your food feel free to leave it out. The sorbet is wonderful on its own. For vegan rose cream, try whipping chilled coconut milk. Instructions can be found on this post from the archives.

4 ounces chilled heavy cream
4-8 drops rose water
2 teaspoons granulated sugar (vanilla sugar if you have it)

Whip the cream to soft peaks then add in the sugar, followed by the rose water (one drop at a time) until desired flavor is reached.

To Serve

Top scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.

rhubarb gin sorbet with rose cream
rhubarb and gin sorbet with rose cream rhubarb gin sorbet with rose cream

25 comments:

  1. YES! This looks amazing. Yossy, have you ever tried Smooth Ambler gin? It's made in West Virginia and is the most floral, berry-ish gin I've ever had. Would be great with something like this.

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    1. I haven't, but that sounds incredibly delicious! Thanks for the tip!

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  2. I love the touch of rose cream atop a very delicious rhubarb and gin sorbet. Lovely combo of flavors, Yossy!

    ps: Congrats on the Saveur mention :)

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    1. Thank you Kiran! It was thrilling to be featured by my fave food mag.

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  3. Yossi, that looks fantastic! This reminds me I need to start making rhubarb desserts again soon!

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  4. I miss the red rhubarb in my garden in Germany. This is just gorgeous. I love the flavor combo.

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  5. I love seeing this, I just made Roasted Rhubarb ice cream on my blog and the color turned out a very pale, cameo pink. Your stalks must have been a gorgeous red!

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  6. Oh this is gorgeous! I love the texture of sorbet and these flavors look so tasty. I'm very fond of tart flavors, so rhubarb is the most exciting thing about spring for me too!

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  7. Congratulations on the Saveur feature! This is such a stunning looking dessert and I love the sound of the flavour combinations.

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  8. This looks awesome, rhubarb and gin sounds like the perfect spring cocktail. And of course, the best cocktails come in sorbet format.

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  9. Yum, I love rhubarb. We have some lovely ruby red stalks popping up in our yard, so next time you're here I'll have to hit you up. ;) I've made a no-churn rhubarb ice cream, but this sounds fantastic - I love the rose cream.

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    1. I'll probably be around sometime in August, I'll give you a call :)

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  10. I'm lucky enough to have my very own rhubarb plant in the garden but it won't be ready to harvest for a month or so. Until then, I'll have sweet dreams of this! That colour!

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    1. Rhubarb dreams are my favorite kind!

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  11. Adding alcohol to sorbet stops it freezing quite so much and gives it just that lovely little edge of softness. Combined with rhubarb it sounds divine - this would be so good in a cocktail with prosecco poured over!

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    1. Yes, I was thinking the very same thing!

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  12. I always presumed that I didn't like rhubarb until I tried it and then I realised why it's quite such a special ingredient. That wonderful tartness sounds perfect in this sorbet especially with the rose cream.

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  13. hendricks and lime is already sublime, but I can just imagine how lovely it would taste with rhubarb!

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  14. those little cups turned out so handy for these little individual servings and look so pretty photographed! this sounds so delicious, more more more rhubarb (please :)!

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  15. I made this for family who was visiting the Pacific Northwest from New England. My cousin, who is a pastry chef, loved it and complimented the super smooth texture. It's almost creamy but with nary a dairy product in the sorbet. Making it again for a brunch tomorrow.

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    1. Jenn! That is so great to hear! I totally agree about the texture, cooked rhubarb does have a bit of creaminess that is just wonderful in this sorbet.

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  16. Your sorbet is truly calling my name. It looks so smooth.

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  17. Wow this looks so great! I have a ton of rhubarb and am a lover of gin. ;) Can't wait to try it.

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