Rhubarb Sorbet with Pistachio Brittle

Rhubarb Sorbet with Pistachio Brittle
found in Desserts - Cold

5 SPs

Vegetarian

Prep: 15 minutes

Cook: none

Difficulty:

Moderate

A healthy and tart dessert option with crunchy nutty brittle.

Ingredients

29oz rhubarb, chopped29oz rhubarb, chopped
1 tsp ground ginger1 tsp ground ginger
2 bananas2 bananas
11fl oz buttermilk11fl oz buttermilk
6 tbsp agave syrup6 tbsp agave syrup

For The Brittle

1 calorie controlled cooking spray1 calorie controlled cooking spray

¹⁄₂oz butter¹⁄₂oz butter

1¹⁄₄oz caster sugar1¹⁄₄oz caster sugar

1¹⁄₂oz pistachio kernels, chopped1¹⁄₂oz pistachio kernels, chopped

¹⁄₄ tsp salt¹⁄₄ tsp salt

Directions

Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Combine the rhubarb, ginger and a third of the agave syrpu in a baking tray. Cover with kitchen foil and roast for 15 minutes. Let cool.

Blitz the rhubarb, bananas and another third of the agave in a blender. Increase the speed and add the buttermilk. Pour the mixture into a container and freeze overnight.

To make the brittle, mist a nonstick baking tray with cooking spray. Melt the butter with the caster sugar and 1tbsp water in a small pan set over a low heat. Stir in the remaining agave syrup and bring to a boil. Bubble for 8 minutes until it turns amber, then pour onto the baking tray. Scatter over the nuts and salt. Set aside for 10-15 minutes to harden, then break into shards.

Remove the sorbet from the freeze and set aside for 15-20 minutes to thaw slightly. Blitz in the blender until there are no large ice crystals. Scoop the sorbet into 16 balls and serve 2 per person with the brittle.