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Rhubarb sherbet
Roy Andries deGroot, Valley Table Issue 50
Ingredients
4 eggs
2 to 3 lemons (to make 1/4 cup juice)
3 to 4 oranges (to make 1 cup juice)
sea salt
1 cup maple syrup
2 1/4 cups sugar
3 pounds rhubarb
Method
1. Wash the rhubarb, discard leaves and tough parts and finely cut up enough to fill 8 cups.
2. Place rhubarb in 4-quart saucepan with 1 cup water and boil briskly, covered, stirring occasionally, until rhubarb mashes down, about 10 minutes.
3. Break eggs into a mixing bowl and beat with a wire whisk until blended and frothy. Gradually add the sugar, beating until very stiff.
4. Finely chop outer yellow rind of the lemon to fill 2 teaspoons.
5. Squeeze lemons to fill 1/4 cup juice; squeeze oranges to render 1 cup juice.
6. When rhubarb is soft, add maple syrup, lemon and orange juices, lemon rind. Stirring continuously, bring all rapidly to a boil.
7. Pour at once into a heat-proof mixing bowl, cover and set in freezer to cool rapidly. It should be cold and syrupy in about 10 minutes.
8. Sprinkle in about 1/2 teaspoon salt and beat in the egg-sugar mixture.
9. Pour at once into ice cream mixer and follow instructions for the machine being used.
Based on Roy Andries de Groot, Feast for All Seasons (Knopf, 1966)
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