It’s getting to be the time of year when I switch from baked treats to frozen ones. Maybe you aren’t as focused on this upcoming shift as I am, but I REALLY like to bake (and don’t have central air) so I try to prepare myself emotionally for those months when the last thing I’ll want to do is turn on the oven. Before it gets super hot, I’ll probably flip out and overcompensate by baking something like this, but Rhubarb White Wine Sorbet makes the transition a whole lot easier.
I’ve said it here before, but I’ll say it again because it’s especially timely: you won’t regret investing in an ice cream maker (even a shoddy $20 one like I have). When you can’t bake, you’ll churn. It’s a very Willy Wonka feeling to be the boss of a batch of ice cream and recipes like this one prove that homemade ice cream doesn’t have to be fussy.
I’ve been waiting for rhubarb to come back in the market to revisit this recipe (adapted from Epicurious). I made it once before and was wowed by what the (relatively low) pectin in the rhubarb does for the texture of this ice cream. It’s unbelievably creamy! The texture is better than any store-bought sorbet that I’ve had and there are just four ingredients. Also, people think you’re fancy when you tell them you’ve made “rhubarb white wine sorbet”, when really all you’ve done is cooked some rhubarb in wine, thrown it in the blender, and finished off the bottle of wine.