Le Gourmand Rhubarb Sherbet With Rhubarb Compote
- 1 pound fresh rhubarb
- 3/4 cup apple cider
- 1/2 cup honey, see note
- Whipped cream flavored with a little maraschino liqueur
- Cut rhubarb into small pieces and simmer with 1/4-cup cider slowly in nonaluminum pan, until soft, about 7 minutes.
- Pass through a food mill to remove fibers.
- Return to pan and simmer with remaining cider and honey for 10 to 15 minutes.
- Chill.
- Prepare sherbet from mixture, using ice cream machine or the ice cube trays of your freezer.
- Serve with compote and whipped cream on the side.
fresh rhubarb, apple cider, honey, cream
Taken from cooking.nytimes.com/recipes/2319 (may not work)