North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

I wrote down the recipe as I was preparing it many years back.  It was cut
from whatever article/cookbook I was writing at the time, because rhubarb is
just a hard sell, as good as it is.  I did see that old handwritten recipe
file last week, and if it surfaces again I will definitely post the recipe.
My taste-testers loved it.  

Here's a sorbet recipe at Epicurious.com:

http://www.epicurious.com/recipes/recipe_views/views/1072

That one calls for some corn syrup, but I would use honey or golden syrup. 
Although in my earlier post I speculated that replacing some of the rhubarb
with strawberry would work well, what I know worked very well was to serve
small scoops of both strawberry and rhubarb ice creams/gelatos/sherbets
together in the same bowl.  If you're feeling fancy, drizzles of thick
balsamic vinegar reduction and/or black currant syrup would pretty it up and
add still more flavors, and a candied mint leaf makes a cool garnish.  

Sorry I don't have the recipe handy - I never typed it onto the hard drive.
I never make the exact same thing twice, and most things I cook are
committed to ephemery...

Stephen 

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Doreen Howard
Sent: Saturday, May 06, 2006 7:22 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Ice Cream fruits

Stephen Sadler wrote:

> I've made a rhubarb gelato that was terrific; no strawberry at all.  I 
> think
> it would taste good with a little strawberry, but, as you found, the 
> rhubarb
> ratio needs to be high.

Could you share this recipe?
Doreen Howard