This past Sunday I was determined… incredibly determined to make some concoction with rhubarb. I’m always usually pretty persistent with my recipes, but this Sunday was just a little different. Basically, this urge to bake with rhubarb resulted from a visit I had a few weeks ago to Ox in Portland where I had one of the most tasty sweet concoctions of my life: Rhubarb Vanilla Sorbet, Bittersweet Chocolate Magic Shell, Crushed Pistachio.
As a result, I’ve been thinking about rhubarb ever since that visit so I knew I had to fulfill my craving for it.
But, among all of the various options to bake with rhubarb, I decided that instead of a rhubarb crisp or rhubarb pie, I wanted to make something “cooler” (temperature-wise), so I choose to attempt to replicate the Rhubarb Sorbet I had at Ox. However, after two botched tries of locating rhubarb (the first store did not have rhubarb and the second store had unripe rhubarb), my final attempt resulted in just enough (I almost took all of the slim supply at the store) to make this dessert!
Despite the madness of visiting three stores, this recipe was definitely worth the trouble and the wait. Just look at the pictures above and below and you’ll understand!
Step 1: Chop Rhubarb
Step 2: Dissolve Sugar in Water Over Low Heat
Step 3: Add Lemon Juice and Rhubarb Pieces
Step 4: Put Rhubarb Mixture into a Food Processor
Step 5: Place Rhubarb Mixture into Ice Cream Machine
Step 6: Scoop, Drizzle Chocolate and
Pistachios; Eat!
Even though I didn’t make the “magic shell” like Ox did, I still thoroughly enjoyed this recipe. Basically, this recipe encompasses three distinct flavors: tart, sweet and salty. Usually I only like two of those distinct flavor types, but this time all three converged together quite nicely without overwhelming each other in the process!
Thank you to Ox for offering such a delicious recipe!
Cheers!
