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Rhubarb Ginger and Orange Sorbet


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Ingredients

6 portion(s)

  • 350 g sugar
  • zest of one orange, peeled with sharp knife or peeler, avoiding pith
  • 20 g fresh ginger, (2cm)
  • 350-400g fresh rhubarb, (4-5 stalks), roughly chopped
  • 620 g water
  • Pinch salt
  • 40 g glucose syrup
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Recipe's preparation

  1. Place sugar, orange zest and ginger into a clean, dry TM bowl and mill 10 seconds/ speed 8. Add rhubarb, water, salt and glucose syrup and cook 10-15 minutes/100˚C/speed 1.5 or until the rhubarb falls apart easily and the sugar has dissolved.

  2. Remove jug from base and let mixture cool 10 minutes. Return to base and purée 20 seconds/speed 10.

  3. Strain mixture, reserving liquid and discarding pulp.

  4. Pour liquid into ice cube trays and freeze overnight. Place frozen cubes in clean, dry TM bowl and crush 20 seconds/speed 10 while stirring with the spatula through the hole in the lid. Serve immediately or return mixture to freezer to freeze until firm.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I went downstairs to get some more ice cube trays...

    Submitted by Pineapplesage on 7. June 2018 - 23:25.

    I went downstairs to get some more ice cube trays and when I came upstairs, there was a LOT of rhubarb mix all over the floor, counter, under the jug... What a mess to clean up. I thought it was odd that the recipe indicated that one needed the simmering basket, which I have, but the basket was not mentioned in the recipe... Every other time I have used the basket, the recipe specifies to remove the measuring cup and use the basket instead. Perhaps you could modify the recipe to include this step so that someone else doesn't experience the mess I just had to deal with. I put only 250 gm. of sugar and it tastes sweet enough for me, and substituted honey for the glucose syrup when I looked online to see what else I could use. I also intend to add a tbsp. of ginger liqueur at the end of step 4 as a little alcohol prevents sorbet/ice cream from freezing rock solid. I love the orange/ginger/rhubarb flavours, thanks for posting!

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  • I was intrigued by this

    Submitted by letstryit on 6. January 2015 - 01:02.

    I was intrigued by this recipe and so pleased I made it. The taste is complex and refreshing with lovely colour and a perfect smooth texture. I guess the fruit pulp, liquid glucose and partial invert sugar creation are all responsible for the final beautiful result. This recipe filled 3 glad ice bags which makes it very convenient to store and split the frozen mix. I bag of frozen blocks in the Thermomix for 20 secs at speed 10 did not need any help with the spatula. There is a lot of sugar in the recipe and I will try making this recipe with less next time and reduce the liquid glucose in proportion - but it might give an icier and less smooth result? Let's try it!

    I serves a scoop of this sorbet with some Thermomix dark chocolate icecream and it was a perfect marriage!

    Thanks so much for posting this recipe.

    John

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • I've made two batches of this

    Submitted by Erica Noble on 13. August 2013 - 08:10.

    I've made two batches of this now... a lovely delicate flavour, absolutely delicious! I've been experimenting a bit with the glucose syrup to get the perfect sorbet consistency... I think it's about right now tmrc_emoticons.)

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  • That looks amazing Erica,

    Submitted by ArwensThermoPics on 10. July 2013 - 08:26.

    That looks amazing Erica, can't wait to try it!

    Cooking from scratch  www.arwensthermopics.com

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