… it takes just a little longer for everything to get going over here on the east coast of England… I read about people eating wild garlic… or nettle soup… watercress… or rhubarb… and my rhubarb (well, you all know it’s actually my neighbour Tracey’s rhubarb but what she doesn’t know wont harm her…) has really just come into its own… it’s at that perfect stage where I can feel happy picking it whilst still giving it a chance to continue to yield all summer long… as long as Tracey doesn’t take too much, the thieving moose!
… i’ve been meaning to get around to taking part in the excellent bloggers scream for ice cream challenge since its inception by the delightful Kavey a couple of months ago but you know how fundamentally lazy I am, plus I have a rather small freezer and the thought of having to place the stupid ice-cream maker in there 24 hours before I want ice cream just annoys me to hell… who is that prepared…?
… but the idea of missing out on freezing the rhubarb into a sorbet and capturing its sharp-sweet fabulousness seems awfully sad… plus there’s no faffing with eggs or cream here, simply sugar and water and a few apples and cinnamon to spice things up a little…
apple and rhubarb sorbet
2 tart apples such as braeburn or cox – peeled, cored and chopped
4 stalks of rhubarb – chopped
3 tablespoons of sugar
a squeeze of lemon juice
1 teaspoon of cinnamon
a drop or two of water
– place it all in a pan and simmer gently till soft
– whizz it all up with a hand held blender
– pop it in a tuppaware type box and freeze until, well, frozen
eat and of course, enjoy!