CoffeeBiscotti : Rhubarb Sorbet and Rhubarb Slush

It is plus 31 (Celsius) here right now which is a veritable heatwave. I know those of you who live south of.......Edmonton......experience hot weather all the time. Not us. So this is making me very happy, but hot... So we are practicing siestas in the afternoons, which gives me time to create summer friendly treats, especially with my birthday gift.....:).....with rhubarb.....I like rhubarb....

I can't say it enough.....I really like rhubarb! I really do! It's succulent red stalks make so many yummy things...crisps, muffins, juice, slush.....sorbet.....yep!! A very delicious icy treat to refresh you on a hot summer's day. What a way to get your veggies eh?

I saw this recipe from Mennonite Girls Can Cook. Which is an amazing Canadian blog full of hundreds of recipes from 10 lovely ladies. They take turns posting recipes, and they have become so popular they made a cookbook. The cool thing is the ladies have donated all their royalties to charity. Such great hearts.

Back to the recipe!

What you need:

1 1/2 cups white sugar
2 1/2 cups water
5 cups cut up rhubarb (fresh or frozen

What you do:

In a medium sized pot combine sugar and water. Bring to a boil and simmer for 3 minutes until sugar is dissolved.

Add rhubarb to pot and allow to simmer for 10 minute until the fruit is falling apart.

With a fine sieve drain juice into a heatproof bowl. Press rhubarb pulp gently to release more juice.

Here is where things can go 2 ways: the non ice-cream make way, or the ice cream maker way. Here is both.

Non ice-cream maker way:

Pour into a large glass pan or a bowl and freeze. Stir every few hours until frozen firm. Once solid, break into pieces and pulse in a food processor until smooth. You will have to do this in batches unless your food processor is very large. Store in a plastic container for up to 2 weeks.

Ice-cream maker way:

Cool juice in fridge for 2 hours. Then prep your ice-cream maker as per instructions. Turn on, and pour in juice. It took about 20 minutes to get to a good frozen consistency.