• Prep Time:
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  • Serves: 1 servings

Rhubarb And Star Anise Sherbet

  • Recipe Submitted by on

Category: Seasonal

 Ingredients List

  • 900 g Forced rhubarb
  • 600 ml Water
  • 600 ml Caster sugar
  • 1 Star anise; broken into 2 or
  • -3
  • ; pieces


Dissolve the sugar in water over a gentle heat. Bring to boil and then
simmer to reduce the volume and thicken the syrup.

Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a
little of the stock syrup with the star anise. Chill the rest of the syrup.

When the rhubarb is softened, remove the star anise and puree the fruit in
a blender. Pass through a sieve (plastic) and mix with the chilled syrup.
Chill again. Freeze in an ice cream maker until doubled in bulk, light and
creamy looking (40-45 minutes).

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