Rhubarb is paired with strawberry so often, but I like showcasing the pungent, tangy flavor all on its own. Combining this sorbet with White Chocolate Ice Cream (page 221) softens the edge. If your rhubarb isn’t very ripe and red, you may want to adjust the color with a few drops of pomegranate juice.

　　

Ingredients

makes about 1 1/2 quarts

　　2 pounds (900g) very ripe rhubarb

　　1 cup plus 2 tablespoons (270g) water

　　1 1/4 cups plus 2 tablespoons (280g) granulated sugar

　　2 tablespoons plus 1 teaspoon (51g) light corn syrup

　　5 teaspoons (25g) Invert Sugar (page 185)

　　1/4 cup plus 1 teaspoon (25g) nonfat milk powder

　　

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.

　　

Step 3

Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.

　　

Step 4

Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.

　　

Step 5

Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__