Rhubarb Lime Sherbet

Recently I have been trying to increase the variety of produce in my diet.  I generally eat a good variety of food, but fruits and vegetables are pretty much the same – apples, bananas, green beans, lettuce, broccoli and a few others.  But since I discovered year-round farmers markets in New Orleans, I have been eager to try more seasonal fruits and vegetables.  Over the winter I tried several varieties of citrus and greens.  For the first time I cooked with collard greens, kale, turnips, beet, and fava beans.  When I walked into the grocery store the other day, I saw a bunch of rhubarb was staring back at me.  Unfortunately rhubarb is not local to Louisiana, but I decided to buy some anyway because I have never made anything with rhubarb.

The timing was perfect, as I had just read several online recipes featuring rhubarb – a few pie recipes, cobbler, panna cotta, and ice cream.  And then I found a recipe for Rhubarb Lime Sherbet from Jenna at Modern Domestic.  I changed the recipe a bit (added some booze) but its pretty much the same.  I served this sherbet at a recent party and it was a hit!  I hope you like the tart and tangy flavor of rhubarb as much as me and my guests did.  Enjoy!

Rhubarb Lime Sherbet
Adapted from recipe by Jenna, Modern Domestic – original recipe found here
Makes 1 quart

9 oz (255 g) rhubarb (2-3 large stalks), washed and trimmed
2/3 (130 g) cups sugar
1/3 cup water
3 Tablespoon freshly squeezed lime juice
1 cup whole milk
2 teaspoons brandy

Thinly slice rhubarb. In a medium non-reactive sauce pan, combine rhubarb, sugar, and water. Bring to a boil over medium heat and let simmer 5 minutes, until rhubarb is soft and cooked through. Remove from heat and let cool.

Fill a large bowl with ice water.

Once rhubarb mixture is room temperature, pour mixture and lime juice in a blender or food processor and puree.  Add milk and pulse until combined.  Pour into a medium bowl and set over ice water bath and let stand, stirring occasionally, until completely cool (about 20 minutes).  Stir in brandy.

Chill thoroughly in the refrigerator (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over sherbet (to prevent ice crystals) and freeze until firm, at least 4 hours.