I usually make a dessert to go with our Friday night supper - it's become a bit of a ritual in our house. Pairing that with our effort to eat more seasonally, I decided to use what was available to us this time of year and that I had on hand already. The answer? Rhubarb!
We recently bought an ice cream maker, and so I began to think about making a rhubarb sorbet. The original recipe came from here, but I opted to make it without the refined sugar and alcohol. If you don't have an ice cream maker you could opt to pour the mixture into popsicle molds or by freezing it in a container and stirring it regularly as it freezes. You won't get the same consistency as you do with an ice cream maker, but it will still taste wonderful!
3 cups rhubarb, chopped
1 1/4 cup water
3/4 cup honey
1-2 tsp fresh ginger, minced
2 Tblsp fresh lemon juice
In a medium sauce pan, combine the rhubarb, water, ginger and lemon juice. Bring to a low simmer and cook until rhubarb is completely soft, about 5-10 minutes. Puree the rhubarb mixture using either an immersion blender, food processor or upright blender. Stir in the honey. Chill the puree in the freezer for about 30 minutes or until cool but not frozen. Process the rhubarb puree according to the directions on your ice cream maker, about 25-30 minutes or pour into popsicle molds and freeze. Make sure you start this well in advance of supper in order to ensure it's ready for dessert!
Linked to Sugar Free Sunday, Savory Sunday, Weekend Gourmet, Monday Mania, MMMM, Meatless Monday, Another Meatless Monday, Melt in Your Mouth Monday, Mouthwatering Mondays. Hearth and Soul, Slightly Indulgent Tuesday, Tasty Tuesday, Beauty & Bedlam Tasty Tuesday, Grain-free Tuesday, Tea Party Tuesday, Real Food Weekly, Real Food Wednesday, Works for Me Wednesday, These Chicks Cooked, What's Cooking Wednesday, Whipped up Wednesday, Gluten-Free Wednesday, Whatcha Making Wednesday, Food Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Food Trip Fridays, Fun With Food Fridays, and Follow Me Home Friday,