| 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).
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