Author Notes: Summer has been slow to start here, so I am still harvesting rhubarb from our garden... And a neighbor just gave me some of his homemade dark maple syrup. I don't know why I hadn't thought to combine the two before, because once it struck me, it seemed like a perfect pairing. Since the weather feels like we are between ice cream (nice and rich in the winter) and sorbet (for when it is roasting outside), I decided on sherbet -- the perfect middle ground. I hope you like this recipe as much as I do -- I found myself eating the mix with spoon before it ever made it into the ice cream maker! Also note that your sherbet should be a lovely pink color, but my rhubarb isn't red (sigh), which is why mine is a more maple-y hue. —fearlessem
Makes: 1 quart
cup Light brown sugar
cup Maple Syrup, preferably dark (Grade B / cooking grade)
tablespoon Vanilla Extract
cup Heavy Cream
- Slice the rhubarb into roughly 1 inch pieces, and put them in a pot with the brown sugar and water. Bring those to a simmer, and then simmer uncovered for about 15 minutes, until they are totally softened. Take the pot off the heat, and stir in the maple syrup. Then let the mixture cool a little.
- Pour the rhubarb-maple mixture into a blender, and blend until it is smooth. You should have about three cups. Add the vanilla and the cream to the blender, and blend until the mixture is fully combined.
- Taste it to check for sweetness -- it should be quite sweet, but also tart! If you want more maple syrup, add it now. Try not to continue 'tasting' too much -- I nearly made myself sick this way! Then put the mixture in the fridge and chill it...
- When it is chilled, pour the mixture into your ice cream maker, churn it, and eat! If you want to gild the lily, drizzle some extra maple syrup on top...
- This recipe was entered in the contest for Your Best Frozen Dessert