Mixing rhubarb and blueberries isn’t a blend that immediately comes to mind, but that’s never stopped me before. In fact, my approach to preparing food is more about what ingredients I have on hand than what combinations go together.
Sorry, but first I’m going to indulge my less mature side and expand on my veggie personality profiling. Several posts ago, Tom Robbins helped me describe the deadly serious nature of the beet. I took that a step further with my kohlrabi post, describing that peculiar vegetable as a strange and off-beat teenaged boy.
Rhubarb is a bit of a tart. Unlike the sobering beet, rhubarb is playful, saucy and tempting. Tempting, yes, but with a bite. If rhubarb wore clothes, she’d be wearing hot pants and a crop top and might convince the earthy and well-grounded potato to break ranks and take a hike with her on the Appalachian Trail. If you know what I mean.
rhubarb blueberry sherbet
what you need
1 cup rhubarb, washed and cut into 1-inch pieces *
1-1/2 cup blueberries
1-1/2 cup Redwood Hill Farm vanilla goat yogurt
3/4 cup pure maple syrup
1 cup water
1 teaspoon vanilla
Electric ice cream maker
what you do
Heat water and rhubarb in a medium-sized sauce pan. Simmer for 5 minutes, stirring occasionally. Using a fork, mash rhubarb as it simmers and softens. After about 5 minutes, add blueberries and continue to simmer for another 8 – 10 minutes, mashing as you go. You want to end up with an applesauce, jelly-like consistency. If you need to add a little water, do it in small increments. If you end up with it too watery, simmer some off. Remove from heat, let cool and puree in food processor until smooth. Blend in maple syrup and vanilla and chill in refrigerator for at least two hours.
Once chilled, stir in the yogurt (mix well) and churn in ice-cream maker for 30 minutes or so (follow manufacturer’s directions).
* My CSA box contained 2 very long rhubarb stalks, which ended up as 1 cup of chopped vegetable.
For more information on rhubarb, including a gluten-free rhubarb crumble recipe, check here.