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Rhubarb sorbet with pistachio brittle
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Total Time:
40 minutes
Tangy rhubarb sorbet paired with salty, crispy brittle for a delicious explosion of flavors and textures.
Ingredients:
  • 800 g rhubarb
  • 400 g caster sugar
  • 1 lime
  • vegetable oil for greasing
  • ½ teaspoon matcha powder (see tip)
  • 100 g shelled pistachios
Instructions:
  • Prepare the rhubarb by trimming and chopping it, then combine in a large pan with 175g caster sugar and 100ml water. Cover and bring to a boil, uncover and simmer for 5 minutes until rhubarb is cooked. Allow to cool, then blend into a purée with lime juice. Adjust sweetness and acidity as needed. Churn in an ice cream maker until smooth, or freeze mixture in a tub, stirring occasionally until set. For the brittle, grease a baking paper-lined tray with vegetable oil. Combine matcha powder with hot water, then add the rest of the caster sugar in a pan over medium-high heat. Simmer without stirring until deep green-brown (or reaches 150ºC on a sugar thermometer). Pour onto the tray, top with pistachios and sea salt, then let cool and break into pieces. Serve sorbet topped with brittle shards.

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