- 700g thin forced rhubarb, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 140g golden caster sugar
- 3 tbsp liquid glucose (I used Dr Oetker)
- 1 vanilla pod
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp vodka (optional)
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.
Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.
Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.
Smooth sorbetSorbet can be rather solid, adding vodka makes it more scoopable as it doesn't freeze and liquid glucose prevents crystallisation.