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Recipe for :

Rhubarb Sorbet

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Rhubarb is a favourite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits".


1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
2 tablespoons light corn syrup


  • Combine sugar, water and lemon juice in heavy large saucepan.
  • Stir over low heat until sugar dissolves. Increase heat and bring to boil.
  • Add rhubarb. Simmer until rhubarb is tender, about 10 minutes.
  • Transfer mixture to processor and purée until smooth.
  • Stir in corn syrup.
  • Refrigerate mixture until cold, about 1 hour.
  • Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze.

Serves 4

Martin James