Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.
INGREDIENTS | YIELD: 1 QUART
1½ pounds rhubarb, cleaned and chopped
⅔ cup water
¾ cup sugar
1 teaspoon fresh lemon juice
1. Wash, trim, and chop the rhubarb; combine with the water and sugar in large saucepan over medium heat.
2. Stirring occasionally, cook until tender, about 7 minutes. Remove from heat, and cool to room temperature.
3. Place cooled rhubarb in a blender or food processor. Add lemon juice and purée until smooth. Refrigerate until thoroughly chilled.
4. Add to ice cream maker and follow manufacturer’s instructions for freezing.
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