A sorbet: rhubarb.
by a tale
Some days ago I used my last stalks of rhubarb making an easy sorbet.
Gently heated the sliced rhubarb with raw cane sugar, brought to a boil and simmered until done.
Cooled and frozen.
Rhubarb’s fruity flavour is best paired with an overwhelmingly sweet partner, such as honey or maple syrup. To distinguish the fruity note, add vanilla for it will make a luxurious and creamy combination.
Despite the gloom that has captured Berlin, pack a little box full of sandwiches and treats, take your bicycles and indulge in an afternoon of doing nothing.
For more sorbet inspiration, pair strawberries with mint, plums with cinnamon and pears with cardamon.
When making this sorbet, it is essential to continually try and taste, for the intensity of the rhubarb can vary extremely.
Slice the rhubarb, and bring to gentle boil alongside the raw cane sugar, vanilla and a little bit of water. You might gain a thick puree. Let the mixture cool and freeze for some hours. Make sure to stir it thoroughly every hour or two, so no ice crystals might form.
her summer inspiration
a living room
this series of photos