Rhubarb Sorbet with Gingered Orange Compote Recipe

Name: Rhubarb Sorbet with Gingered Orange Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 1 1/2 cups water; 8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed); 1/2 cup orange juice; 1/2 cup pomegranate juice*; 2 1/2 tablespoons Grand Marnier or other orange liqueur; 1/8 teaspoon salt; 6 large navel oranges; 2/3 cup orange juice; 1/2 cup sugar; 1/2 cup thinly sliced peeled fresh ginger (about 2 1/2 ounces); 1 cinnamon stick; Available at Middle Eastern and natural food stores.

Servings: persons

1 1/2 cups sugar
1 1/2 cups water
8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed)
1/2 cup orange juice
1/2 cup pomegranate juice*
2 1/2 tablespoons Grand Marnier or other orange liqueur
1/8 teaspoon salt
6 large navel oranges
2/3 cup orange juice
1/2 cup sugar
1/2 cup thinly sliced peeled fresh ginger (about 2 1/2 ounces)
1 cinnamon stick
Available at Middle Eastern and natural food stores.

1
Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
2
Cool syrup.
3
Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes.
4
Puree in processor.
5
Press through strainer into large bowl, leaving any fibers behind.
6
Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into puree.
7
(Reserve remaining syrup for another use.)
8
Chill until cold.
9
Process rhubarb mixture in ice cream maker according to manufacturer's instructions.
10
Transfer sorbet to container; cover and freeze until firm, at least 4 hours.
11
(Can be made 2 days ahead.)
12
Cut peel and white pith from oranges.
13
Working over medium bowl and using small sharp knife, cut between membranes to release segments.
14
Mix 2/3 cup orange juice, sugar, ginger and cinnamon in small saucepan over medium heat.
15
Simmer 3 minutes to blend flavors.
16
Cover; cool 5 minutes.
17
Strain syrup into medium bowl.
18
Drain orange segments; add to syrup and cool completely.
19
Spoon compote into shallow bowls or wine glasses.
20
Top with sorbet.

581

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 1/2 cups water, 8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed), 1/2 cup orange juice, and more.

Yes, Rhubarb Sorbet with Gingered Orange Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Rhubarb Sorbet with Gingered Orange Compote

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