Recipe for Rhubarb Sorbet

I am sorry if you are sick of my rhubarb posts. I promise I will get off my kick soon! I just made rhubarb sorbet though and it is out of this world good! I had no idea it would be so tasty. I am still kind of surprised!

I used a recipe I saw on Simply Recipes. It was really easy. The only not so fun part was straining the rhubarb. It just took some time, but really nothing to complain about. I chilled the base overnight and churned it up the next day in our Cuisinart dream machine.

The results were incredible! The sorbet was SO creamy. It tasted more like gelato than sorbet, but without any cream! I was hoping for a deeper red color, but oh well, I am partial to pink anyways. The rhubarb flavor was perfect too, not too sweet, just right! I loved the kick from the orange zest too!

This is one of my new favorite treats. It's very light, refreshing, and perfect for a hot day! I am sure it would be a hit at a Memorial Day BBQ, so try it and impress your friends and family. Happy Holiday weekend everyone! I LOVE long weekends!

Rhubarb Sorbet
Recipe from Garrett McCord of Vanilla Garlic
Saw on Simply Recipes

(Printable Recipe)

3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 tablespoons of corn syrup

Place chopped rhubarb, sugar, water, salt, and orange zest in a large saucepan. Stir it all up. Bring to a boil. Reduce heat to low, cover it and let it simmer for about 5 minutes. The rhubarb will get tender and start to dissolve if you stir it. It will smell good too:)

Cool the rhubarb mixture for about 10 minutes. Purée in a blender or food processor until smooth. You will need to do this in a couple of batches. It will get a little messy, but that is fun, right? Press through a fine mesh strainer to get rid of the pulp. Stir in the corn syrup. Cover and refrigerate until chilled. I let mine chill overnight.

Process in your ice cream maker according to the manufacturer's instructions. The sorbet will be soft and creamy! Put in a container and freeze.

Makes about one quart.

Rhubarb Apple Cinnamon Muffins

This is rhubarb week on our blog. I just can't get enough! I had no idea rhubarb was such a gem. It is so nice to walk outside and chop rhubarb from our own yard. I am loving our four plants. Thanks to whoever lived in the house before us. We owe our rhubarb obsession all to you!

I appreciate all of your rhubarb recipe suggestions. I now have tons of recipes to try. I wish I had ten plants. I decided to try rhubarb muffins next.

I really didn't know what kind of muffin to make. I just started playing around with ingredients, adding a little bit of this and that. I used a Granny Smith apple to compliment the rhubarb. I threw in some cinnamon, nutmeg, and a pinch of all-spice. I tried to keep this one healthy so I used applesauce, canola oil, and whole wheat flour. I also added a cinnamon crunch topping for the grand finale.

I loved these muffins. They are a new favorite. I made big ones and mini ones and they were both amazing. They were plenty moist due to the applesauce, oil, rhubarb, and apple. I loved the tart rhubarb flavor paired with sweet brown sugar and cinnamon. I am glad I added the cinnamon crunch topping, it really made these muffins marvelous!

So if you haven't tried rhubarb yet, what are you waiting for? Try my strawberry rhubarb crumb cake or these magnificent muffins! You won't be disappointed.

Rhubarb Apple Cinnamon Muffins

(Printable Recipe)

2 1/2 cups chopped rhubarb
1 chopped Granny Smith apple

2 eggs
1 cup low-fat buttermilk
1/4 cup canola oil
1/2 cup non sweetened applesauce
1/2 cup white sugar
1/2 cup brown sugar

2 teaspoons vanilla
1 cup all-purpose flour

1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

2 teaspoons cinnamon

Dash of nutmeg

Pinch of all spice

Cinnamon Crunch Topping:
1/3 cup brown sugar
1/4 cup flour
1/4 cup oats
1 teaspoon cinnamon
1 1/2 T cold butter
Cinnamon/sugar mixed

1. Preheat the oven to 350 degrees. Spray muffin tins or use paper liners.
2. In a large bowl whisk together the dry ingredients.

3. In a different bowl whisk together the wet ingredients until well combined.

4. Pour the wet ingredients over the dry ingredients and mix slowly. Be gentle with the mix:)

5. Add in the rhubarb and apple. Mix gently.

6. Make the cinnamon crunch topping. Mix all of the ingredients, except the additional cinnamon and sugar, in a small bowl. I use my hands. You want it to be a crumbly mixture.

7. Divide the muffin mixture into muffin tins. I did regular and mini muffins. I got 12 regular muffins and about 20 little ones.

8. Sprinkle the crumb topping over the muffins. Add additional cinnamon/sugar if you wish. I suggest you do!

9. Bake for about 20 minutes. The little ones will be done sooner. Just watch them and do the toothpick test!

10. Cool and enjoy. They are best eaten the day you bake them.

Strawberry Rhubarb Crumb Cake

We bought a house at the end of last summer, soon after we were married. I love our home, but I had no idea how many projects would pop up. For the past two weeks we have been putting in a sprinkler system. Ok, I really shouldn't say we, Josh has been putting in the sprinkler system. I am lucky to have such a hard working husband, he is very handy:)

Well, it is almost done. Yahoo! The hydroseed is going in on Tuesday and hopefully our grass will be up in no time. Next on the list, our garden. We've planted some tomatoes and flowers, but we have more to do!

We did discover four huge rhubarb plants in our yard. The previous owners must of planted them and I am SO glad they did. I have fallen head over heels for rhubarb. I know I've tasted it before but I don't remember being too fond of it. I didn't want the rhubarb to go to waste, so I decided to try out some new recipes.

I tried a Strawberry Rhubarb Crumb Cake that I saw on Sugar Plum's blog. I figured this would be a safe one to start with. The cake part was very basic. I scattered the sliced strawberries and rhubarb over the batter. I loved their bright red color. I also added a crumb topping, after it baked for awhile.

I wasn't really sold on the rhubarb idea, so I had Josh taste it. He LOVED it so of course I had to have a bite and WOW! I was surprised at how good it was. I loved the tartness of the rhubarb paired with the sweet strawberries and sugary, crunchy crumb topping. This cake is a winner! We took it to a BBQ and our friends are now big rhubarb fans!

I still have a lot of rhubarb to use up. If you have any favorites, please share! What can I say? I have a new crush:)

Strawberry Rhubarb Crumb Cake

Adapted from Sugar Plum

(Printable Recipe)

1 cup all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon (I added this)

6 tablespoons unsalted butter, softened

1/2 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

2/3 cup milk (I used skim)

1 cup sliced strawberries

2/3 cup finely chopped rhubarb

Crumb Topping:

3/4 cup firmly packed brown sugar

1/2 cup all-purpose flour (I used 1/4 cup flour)

1/3 cup old fashioned oats (I added these)

1 teaspoon cinnamon (I added this) 5 tablespoons chilled unsalted butter, cut into small pieces (I only used 4 tablespoons)

Directions: Preheat oven to 350 degrees F. Grease and flour 1 (9-inch) round cake pan.

In a medium mixing bowl, sift together 1 cup flour, baking powder, salt, and cinnamon. In a large mixing bowl, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks and vanilla until combined. Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan. Top batter with strawberries and rhubarb. Bake for 20 minutes.

Meanwhile, prepare the crumb topping: Combine brown sugar, flour, oats, and 4 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use. When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges. Remove cake from pan and cool on a rack.