My grandparents grew rhubarb in their garden, and I used to love the desserts Grandma would make with rhubarb.
Sherbet
4 cups cubed rhubarb
1 cup sugar
1/2 cup corn syrup
1/2 cup orange juice
2 Tbsp lemon juice
1 tsp grated lemon rind
2 egg whites
2 Tbsp sugar
1/4 tsp salt
Strawberry Sauce
2 pints strawberries
1 Tbsp sugar
To begin, boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 - 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
Beat the egg whites, 2 Tbsp sugar and 1/4 tsp of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer. If you d not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times
While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 Tbsp of sugar in food processor or blender. Puree the strawberries, adding water is necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.
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