We are having a lovely spurt of late summer…OMG, it’s autumn now….warm weather, just perfect for enjoying this delicious rhubarb, rose and passionfruit sorbet.
Let’s talk about it shall we?
- It’s fruity, tangy and not too sweet so incredibly refreshing on a hot day.
- It is the most glorious shade of pink.
- The passionfruit and rose water make it smell like a summer garden.
- It has a Rhubarb Almond Shard
- And is sprinkled with Rhubarb Crumble Dust
- And for the cherry on the top, it’s got…well…a cherry on the top.
I based this recipe on the Rhubarb and Rose Sorbet in Hugh Fearnley Whittingstall’s River Cottage, Light and Easy which was my selection when we did a stint on Celebrity Chefs for Tasty Reads. I usually find Hugh very engaging, hence choosing the book, however I admit I have struggled with it a bit. I’m all for dairy and wheat free however it just seemed like a bit of a chore, not to mention expense to have to buy new ingredients for just about every dish – this one has buckwheat flour, that one had chestnut flour, the other had chickpea flour. Never even mind the expense. Who has the space?
But I pretty much had everything for the sorbet, except the rhubarb already. I also had a little passionfruit left over from the Valentine’s Day Soufflé so I popped that in as well.
6 Week Challenges
These have been a bit of a disaster. I downloaded an update to my phone weekend before last. And it killed it. #epicfailnexus5 The phone would no longer read the sim card. So after spending the weekend trying every fix available on Google on Monday I got a new sim card, even though I kind of already knew it wasn’t the sim card. On Tuesday the phone went in for a service. Then there was a WEEK of daily calls of “Is it fixed? “Is it fixed? Is it fixed?” Then after seven days they said “Oh, we now know it’s not hardware, it’s software” and they got a “I KNOW IT’S NOT HARDWARE I TOLD YOU IT WASN’T HARDWARE ONE WEEK AGO. YOU HAVE SPENT A WEEK WASTING MY TIME AND YOUR TIME. JUST PUT IT BACK TO WHAT IT WAS BEFORE THE UPDATE” And an hour later it was fixed. Seriously I hate being such a bitch to service people. But really. A week.
A week where, I was without my meditation app and my flexibility app. So they fell by the wayside. I downloaded some mediation podcasts to my ipod. Which promptly broke.
Oh and my car wouldn’t start this morning.
Technology hates me.
On the more positive side, my March resolution of 6 weeks without Candy Crush is going amazingly well!
I’m starting a new challenge today:
The Persiana Project
As of now, I have 32 dishes left to cook from the very many I marked as “Want To Cook” in Persiana. Sabrina Ghayour’s new book comes out in 50 days. Technically, I can cook them all between now and then. Realistically, it is unlikely however, to raise the stakes, I have made a deal with myself not to by Sirocco until I have cooked the 32. And I REALLY want that new book.
We’re going to be eating a LOT of Middle Eastern Food over the next few weeks. I can’t wait!
The Shut Eye – Belinda Bauer
Loved it – a great thriller about a missing child and a suspect psychic.
When We Were Invincible – Jonathan Harnisch
I feel really bad about saying that I am not enjoying this because it seems quite ungrateful seeing as I got it for free off Net Galley. But I am half way through and I ‘m really struggling. The plot…what there is of it….revolves around a teenager who suffers from Tourette’s and his life at an elite prep school. I’m finding it all bit too stream of consciousness-y; with not nearly enough context for me to be able to enjoy the story.
Ummmm….let me think of some positives….
- It’s very likely a very real description of being in the head of someone who is mentally ill.
- It’s short.
- I love the cover.
I watched the movie Compliance and it totally ooked me out. Seriously, watching it made me feel dirty. Several times I wanted to turn it off because it was painful to watch. Having said that I would actually recommend it. But be warned it is TOUGH going. It will also make you question every person who ever calls you on the phone. Not a bad thing really seeing as it is based on true.
Then I watched The Breakfast Club. Damn, I love that movie! And it made everything all right with the world again. And I spent about three days walking around singing “Hey, hey, hey, hey….”
I’m still not trusting anyone who calls me who is not on my speed dial though.
I haven’t been cooking much as I have been working all the hours! I have been living on toast or things from the freezer. Hopefully things will slow down soon because next week I have marked out to cook:
- Margaret Fulton’s Quail in Vine Leaves with Muscat Grapes
- Sabrina Ghayour’s Safavid style beef pastries
- Laurie Colwin’s Broccoli Salad
Ok, here’s the recipe for the Sorbet:
- 750g rhubarb
- 75ml orange juice
- 75g passionfruit pulp
- 100g caster sugar
- up to 50g icing sugar
- up to 2 tsp rose water
- 100g passionfruit pulp
- 18 Rhubarb Crumble boiled lollies (or any fruit flavoured boiled lollies)
- 100g flaked almonds
- Ice Cream Cones
- Maraschino Cherries
- Trim the rhubarb and cut into 3-4cm lengths. Place in a large saucepan with the caster sugar and the orange juice.
- Bring to a simmer and cook gently until the rhubarb is completely soft. Puree in the pan until smooth.
- When cool, stir in the passionfruit.
- Taste and add the icing sugar as required.
- Stir in the rosewater. Start at about 1/4 teaspoon and add it gradually until you get your desired level of rosiness.
- Chill until cold and churn in an ice cream maker until soft set, then transfer to a freezer container and freeze until cold. Alternatively, pour the mixture into a freezer container and freeze for an hour. Then remove from the freezer and break up the frozen sides, pushing them into the softer centre. Return to the freezer and repeat every hour until the mixture is soft-set.
- Then let it freeze solid.
- Place the boiled lollies in your blender and grind into a powder.
- Remove a third of the mixture to sprinkle over the top of your sorbet as your dust.
- Heat your oven to 180C
- Line a baking tray with baking paper and lightly grease. I used coconut oil.
- Sprinkle the paper with the almonds, then with the remaining crushed lolly powder.
- Place in the oven until the lollies melt.
- Remove from the oven and all to cool.
- Break into shards
- Place two scoops of sorbet into an ice cream cone.
- Sprinkle a teaspoon over the Rhubarb Crumble Dust over the icecream, stab with an Almond Shard and top with a cherry.