Rhubarb and coconut sherbet

Rhubarb and coconut sherbet

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
300g rhubarb, chopped
230g caster sugar
60ml water
500g coconut yoghurt

Method

  1. Combine the rhubarb, sugar and water in a saucepan. Cover and simmer for 5 minutes, or until the rhubarb is soft and the liquid is syrupy. Leave to cool.
  2. Blend the rhubarb with a hand-held blender until smooth. Add the yoghurt and stir to combine.
  3. Pour the mixture into a wide metal tray and freeze for 3–4 hours, until just firm.
  4. Remove the sherbet from the freezer and cut into pieces while still in the tray. Scoop the pieces into a food processor and blend until smooth (do this in batches if necessary), then return the mixture to the tray. Freeze overnight. This sherbet can be stored in the freezer for up to 1 month – if storing, put the mixture into an airtight container after blending.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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