Rhubarb reminds me of my late grandma whom I adored. She and my Pappy use to grow it in their garden that they had for almost 60 years. Grandma would stew it and serve it with mountains of ice cream. Memories of my Grandma are centered around the food she use to make. She use to smell like roses too and would put rose scented soaps in her draw. She had the loveliest soft pink cardigan she use to wear also, so blossom trees in bloom with their beautiful pink buds and the scent of rose remind me of her as does rhubarb, short bread yo yo’s, caramel slice and warm hugs.
The colour of this sorbet and the ingredients are a tribute to a beautiful, kind and loving lady. I miss her every day, all these years later. I wish she was still here to see and share my passion for food.
YOU NEED
275mls of rhubarb juice (approx 2 bunches of rhubarb)
1/8 cup of fresh lime juice
1/2 cup of agave syrup
1/2 cup of water
3/4 teaspoon of rosewater
YOU DO
Bring the water and agave to the boil. Stir well to combine.
Add the rhubarb and lime juice, stir to combine, remove from heat and add the rosewater.
Pop the mixture into a metal tray and place in the freezer for a couple of hours till frozen.
Once frozen it’s still icy so just blend it and pop back in the freezer until it firms up again (approx 45 mins to an hour) and serve.
Apart from the freezing time this is SO fast and SO easy to make.
Servings: Made 2 decent serves or 4 more dainty serves 🙂
Time: The preparation and cooking time took me less than 20 mins.
