Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
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    
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