Summer is finally here in Southern Ontario, it's hot and steamy and our house is officially turning into a hot box. I'm not sure what happened to spring, maybe it's because I was travelling for much of May and when I was home it was raining, make it just cool and damp and not very springy. I missed our tulips blooming and who knows what else? One of my favorite signs of late spring/early summer is rhubarb. Since before I went away and as soon as I was back I have been keeping my eyes open for this lovely stalk to no avail. I couldn't have missed it too could I?
There's no way. It can't happen. I need to make some jam and maybe a cake and I think I want to tackle sorbet this year too (these are all things I said to myself each time I thought about the prospect of missing rhubarb).
While we visited the Jean Talon Market in Montreal a few weeks ago, I saw the most gorgeous stalks of rhubarb. So gorgeous that I contemplated buying some and lugging them on the train back to Toronto. The Boy quickly nixed that idea and I took comfort in the fact that if they had it Montreal, surely I'd be able to find some in Toronto, right?
|gorgeous rhubarb at the Jean Talon Market in Montreal|
a simple sorbet that really showcases the flavor of fresh spring rhubarb
- 1 lb fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup dark brown sugar - lightly packed
- 3 Tbsps lemon juice
- 1 cup water
- 1/4 tsp sea salt
- 3 Tbsps Triple Sec or other orange flavor liquor
1. Rinse the rhubarb and cut into 1" pieces (trimming off the ends and tops). Heat sugar, lemon juice, water and salt in a medium saucepan over medium heat until the sugar has all dissolved.2. Add in the rhubarb pieces and continue to cook over medium heat until the rhubarb becomes tender and starts to break down, about 10 minutes. Let cool for 10 minutes.3. Process the rhubarb mixture and Triple Sec in batches in your food processor or blender until smooth. Transfer to a dish to cool in the fridge for 6-8 hours or until completely cool.4. Process in your ice cream maker according to the manufacturer's instructions.
DetailsTotal time: Yield: approx 1 quart
I wanted to drink this puree. Just straight, even warm. It was that good. As it cooled in the fridge, I'd be lying if I said I didn't sneak in there and take a spoonful here and there. It's as good frozen. It's this wonderful balance of sweet and tart and just packed with rhubarb flavor.
I'm not sure what I'm going to do when there is no more rhubarb to buy. Which may even be already! I'm praying for some at my local farmer's market on Friday or maybe Courage Foods will even have some more tomorrow when I'm down there. Even if I don't make it right away I think I need to freeze some rhubarb so I can get my fix in the fall and winter. Oh and I still need to make some jam! What's a girl to do?