Best Rhubarb Sorbet With Gingered Orange Compote Recipes

Rhubarb Sorbet with Vanilla Rhubarb Compote image

Yield Makes 6 servings

Number Of Ingredients 10

For sorbet
2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)
1 2/3 cups sugar
2 tablespoons light corn syrup
For compote
3/4 cup sugar
1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
2 drops vanilla
Special Equipment
an ice cream maker

Steps:

Make sorbet:
Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Make compote while purée is chilling:
Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
Let sorbet soften at room temperature 5 minutes, then serve with compote.

Rhubarb Sorbet with Gingered Orange Compote image

Yield Serves 6

Number Of Ingredients 13

1 1/2 cups sugar
1 1/2 cups water
8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed)
1/2 cup orange juice
1/2 cup pomegranate juice*
2 1/2 tablespoons Grand Marnier or other orange liqueur
1/8 teaspoon salt
6 large navel oranges
2/3 cup orange juice
1/2 cup sugar
1/2 cup thinly sliced peeled fresh ginger (about 2 1/2 ounces)
1 cinnamon stick
Available at Middle Eastern and natural food stores.

Steps:

Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor. Press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. (Reserve remaining syrup for another use.) Chill until cold.
Process rhubarb mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.
Mix 2/3 cup orange juice, sugar, ginger and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.
Spoon compote into shallow bowls or wine glasses. Top with sorbet.