| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tessa’s, Seasonal, Kitchen | 1 | servings | ||
INGREDIENTS
| 900 | g | Forced rhubarb |
| 600 | ml | Water |
| 600 | ml | Caster sugar |
| 1 | Star anise; broken into 2 or 3 | |
| ; pieces |
INSTRUCTIONS
Dissolve the sugar in water over a gentle heat. Bring to boil and then simmer to reduce the volume and thicken the syrup. Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a little of the stock syrup with the star anise. Chill the rest of the syrup. When the rhubarb is softened, remove the star anise and puree the fruit in a blender. Pass through a sieve (plastic) and mix with the chilled syrup. Chill again. Freeze in an ice cream maker until doubled in bulk, light and creamy looking (40-45 minutes). Converted by MC_Buster. Converted by MM_Buster v2.0l.
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