Rhubarb Star Anise Sorbet Recipes

Steps:

• Wash, trim and cut the rhubarb into 1 inch chunks.
• Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
• Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
• Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.
• Lovely served with baked bananas, a nutty cake (especially pistachios) or on its own!

Steps:

• Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
• Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)