Total Steps
4
Ingredients
4
Tools Needed
4
Ingredients
- 2 null Egg whites
- 4 tablespoons Honey
- 1 null Orange (zest only)
- 1 pound Rhubarb
Instructions
Step 1
Prepare and cook the rhubarb at least a day ahead of serving the sorbet.
Step 2
Wipe and trim the rhubarb, then slice it quite thinly into a flameproof casserole. Sprinkle the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices.
Step 3
Cook the rhubarb in the covered dish until perfectly tender (this can be done in a low oven or with a very gentle flame on top of the stove). Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor.
Step 4
When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushy. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it.