Rhubarb sorbet with pistachio brittle
Cooks In40 minutes plus freezing
Nutrition per serving
Calories 291 15%
Fat 6.3g 9%
Saturates 0.8g 4%
Sugars 51.4g 57%
Protein 4.1g 8%
Carbs 52.7g 20%
Of an adult's reference intake
- 800 g rhubarb
- 400 g caster sugar
- 1 lime
- PISTACHIO BRITTLE
- vegetable oil , for greasing
- ½ teaspoon matcha powder (see tip)
- 100 g shelled pistachios
By Georgina Hayden
- Trim and chop the rhubarb, then place in a large pan with 175g of the caster sugar and 100ml of water, and cover with a lid.
- Bring to the boil, then remove the lid and simmer for 5 minutes, until the rhubarb is cooked. Set aside to cool.
- Spoon into a blender and blitz to a purée. Squeeze in the juice of half the lime. Taste and add more sugar and lime if needed (it should have a subtle, not overpowering, flavour).
- Churn in an ice cream maker for about 20 minutes, or until smooth and set. If you don’t have an ice cream maker, put the mixture in a tub and place in the freezer. Every hour give it a good stir. Repeat until your sorbet is frozen to the right consistency. Transfer to a nice dish and store in the freezer.
- To make the brittle, use vegetable oil to lightly grease a tray lined with baking paper.
- Mix the matcha powder with a little hot water, then top it up to 75ml. Pour into a small pan with the remaining caster sugar, and place on a medium-high heat.
- Bring it to the boil, but don’t stir – just gently swirl it. Simmer gently for 4 to 5 minutes, or until it turns a deep brownish-green colour (or the temperature reaches 150ºC on a sugar thermometer, the ’hard crack’ stage), then pour into the greased baking tray.
- Roughly chop and scatter on the pistachios and 1 teaspoon of sea salt, then leave to cool. Once set, break into pieces.
- To serve, let the sorbet stand at room temperature for about 10 minutes, then scoop into bowls and sprinkle with shards of the brittle.
Matcha is Japanese powdered green tea – you can buy it online at japanesekitchen.co.uk.