Seasonal Recipe of the Week

A delicious and refreshing sorbet, which can be served with cooled poached rhubarb or ginger biscuits.

Rhubarb Sorbet with Ginger Biscuits

900g fresh rhubarb
1tbsp liquid glucose
350g sugar
2tbsp water
8 mint leaves, finely chopped

Wash the rhubarb in cold water and cut into 1 inch pieces.

Place the rhubarb in a heavy based saucepan and add the water. Cook for 15 minutes, until the rhubarb is soft.

Strain off the juice and reserve 1/2 pint

Put the juice in a pan with the glucose and sugar and bring to the boil. Boil for 4 minutes, strain and cool.

Puree the rhubarb and mint leaves in a food processor, then mix with the sugar syrup.

Pour into a freezable container and freeze for one hour. Remove from the freezer and whisk, to prevent crystals forming. Return the mixture to the freezer and whisk twice more, at two hourly intervals.

Cover and freeze until firm.

Serve with ginger biscuits.

Ginger biscuits

Preheat the oven to 160C/320F/ gas 3

170g self-raising flour
Pinch of salt
3/4tsp Bicarbonate of soda
115g golden syrup
70g sugar
70g butter
1tsp ground ginger

Sieve flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, ginger and Bicarbonate of soda, mix well to combine. Add syrup and bring together to form balls of dough. Space well on a baking tray and flatten slightly.
Bake for 15 minutes until golden brown. Place on a cooling tray. When cooled completely, transfer to an airtight container.