Christine McFadden Cookery and Food Writing
Instagram
Christine McFadden with students
HOME FOOD WRITING BLOG RECIPES CLASSES HOW TO BOOK LINKS WE LIKE CONTACT
ARCHIVE
Avocado-Stuffed
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roast Grouse with
Blackberries
Roasted Squash and
Chilli Soup
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Fruit Dessert Rhubarb Cookery Class
Learn to Cook Rhubarb Dessert South West England
Rhubarb Sorbet Cookery Christine-McFadden

Rhubarb and Angelica Sorbet

Rhubarb and angelica go together remarkably well. You will need the fresh
herb rather than the crystallised stems used in baking. It grows like a giant
celery plant and has a huge flower head. You won't find it in supermarkets
but good garden centres sell the plant and it's easy to grow.
Make this in late spring or early summer while rhubarb is still young and pink,
and angelica has not yet gone to seed. Eat within 24 hours while the delicate
flavour is at its best.
Makes about 750ml

young rhubarb trimmed, 450g
angelica stems 100g
caster sugar 300g plus extra to taste
water 300ml
lemon juice of ½

1) Slice the rhubarb into 2.5cm pieces. Leave the angelica stems in longer lengths so you can remove them later.

2) Put the rhubarb and angelica in a saucepan with the sugar and water. Stir over gentle heat until the sugar has dissolved. Bring to the boil then simmer briskly for 5-7 minutes or until the rhubarb collapses. Remove from the heat and leave until cold, then fish out the angelica stems.

3) Purée the rhubarb mixture in a food processor, then stir in the lemon juice. Taste and add a little more sugar if necessary. Chill for at least 2 hours.

4) Churn and freeze in an ice cream maker (see Cook's note). Once thickened, store in the freezer to harden completely.

Cook's note
• If you don't have an ice cream maker, still-freeze the mixture for several hours
until it begins to harden around the edges. Transfer to a deep bowl and whisk
until smooth. Freeze again then repeat the whisking process once more
before the final freeze.

 

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Christine McFadden    
© 2017 The Dorset Foodie | Website by Compass