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
Light brown sugar
Maple Syrup, preferably dark (Grade B / cooking grade)
In This Recipe
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...