Jamie Magazine
By Georgina Hayden
Rhubarb sorbet with pistachio brittle
40 mins plus freezing
Showing Off
serves 8
About the recipe
Sweet yet tart rhubarb sorbet with salty, crunchy brittle – flavours and textures that go mad in your mouth.
Recipe From
Ingredients
800g rhubarb
400g caster sugar
1 lime
PISTACHIO BRITTLE
vegetable oil, for greasing
½ teaspoon matcha powder (see tip)
100g shelled pistachios
Top Tip
Matcha is Japanese powdered green tea – you can buy it online at japanesekitchen.co.uk.
Method
- Trim and chop the rhubarb, then place in a large pan with 175g of the caster sugar and 100ml of water, and cover with a lid.
- Bring to the boil, then remove the lid and simmer for 5 minutes, until the rhubarb is cooked. Set aside to cool.
- Spoon into a blender and blitz to a purée. Squeeze in the juice of half the lime. Taste and add more sugar and lime if needed (it should have a subtle, not overpowering, flavour).
- Churn in an ice cream maker for about 20 minutes, or until smooth and set. If you don’t have an ice cream maker, put the mixture in a tub and place in the freezer. Every hour give it a good stir. Repeat until your sorbet is frozen to the right consistency. Transfer to a nice dish and store in the freezer.
- To make the brittle, use vegetable oil to lightly grease a tray lined with baking paper.
- Mix the matcha powder with a little hot water, then top it up to 75ml. Pour into a small pan with the remaining caster sugar, and place on a medium-high heat.
- Bring it to the boil, but don’t stir – just gently swirl it. Simmer gently for 4 to 5 minutes, or until it turns a deep brownish-green colour (or the temperature reaches 150ºC on a sugar thermometer, the ’hard crack’ stage), then pour into the greased baking tray.
- Roughly chop and scatter on the pistachios and 1 teaspoon of sea salt, then leave to cool. Once set, break into pieces.
- To serve, let the sorbet stand at room temperature for about 10 minutes, then scoop into bowls and sprinkle with shards of the brittle.
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