Prepare and cook the rhubarb at least a day ahead of
serving the sorbet. Wipe and trim the fruit, then
slice it quite thinly into a flameproof casserole.
Sprinke the finely grated orange zest over it and
drizzle on 2 tablespoons of the honey. Cover and
leave in a cool place for 2 hours or more until the
sweetener has drawn out some of the rhubarb juices;
this liquid will prevent sticking during cooking.
Cook the rhubarb in the covered dish until
perfectly tender - I think this is best done in a low
oven but you can use a very gentle flame on top of the
stove if you prefer. Let the cooked rhubarb cool
slightly, then add the remaining 2 tablespoons honey
and whizz to a very smooth puree in a food-processor.
When the puree is quite cold, freeze it in a
chilled loaf tin, or other suitable container, until
firm round the edges. Beat the half-frozen sorbet
until slushly. Whisk the egg whites and fold them in
so the mixture looks like a pale pink snow. Cover and
freeze until solid. Beat to break up ice crystals and
to increase bulk, then freeze the sorbet again until
you are ready to serve it. Shortbread fingers make a
good crunchy accompaniment.
Source: Philippa Davenport in "Country Living"
(British), May 1987. Typed for you by Karen Mintzias
