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