Can I use frozen rhubarb instead of fresh?

Absolutely! Frozen rhubarb works in a pinch, especially when fresh isn't in season. Just thaw it first and drain any excess liquid - you might need to reduce the water in the recipe slightly. The color might not be quite as vibrant, but the flavor will still be fantastic.

My sorbet turned out too tart - how can I fix it?

No worries! This happens sometimes with rhubarb's natural tartness. Just stir in a tablespoon or two of honey or simple syrup after blending (before freezing). Taste as you go until it's perfectly balanced. A pinch of salt can also help round out overly tart flavors.

What if I don't have an ice cream maker?

I've been there! The no-machine method works great - just pour your blended mixture into a shallow dish and freeze. Every 30 minutes, give it a vigorous stir with a fork to break up ice crystals. It takes about 3-4 hours total, but you'll still get that perfect sorbet texture.

Can I make the brittle with other nuts?

You bet! While pistachios are my favorite, almonds, hazelnuts, or even pecans make delicious alternatives. Just keep the same honey ratio and watch them closely while toasting - different nuts brown at different rates. The honey helps everything stick together beautifully.

How do I know when the brittle is ready?

Watch for the honey to turn a deep golden color and thicken slightly - it should coat the nuts without pooling. When you drag your spoon through, it should leave a clear path that slowly fills in. And that nutty, caramelized smell? That's your cue it's done! Just be careful - molten sugar is crazy hot.

Tangy Rhubarb Sorbet with Pistachio Brittle in 35 Minutes

Name: Tangy Rhubarb Sorbet with Pistachio Brittle in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups chopped rhubarb; 1/2 cup sugar; 1/4 cup water; 1/2 cup shelled pistachios; 1/4 cup honey

Tangy Rhubarb Sorbet with Pistachio Brittle in 35 Minutes

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A refreshing and tangy rhubarb sorbet paired with crunchy pistachio brittle. This simple 3-ingredient dessert is perfect for warm days.

Author: PureCookingJoy
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups chopped rhubarb
1/2 cup sugar
1/4 cup water
1/2 cup shelled pistachios
1/4 cup honey

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Instructions

Combine rhubarb, sugar, and water in a saucepan. Simmer until rhubarb is soft.
Blend the mixture until smooth. Freeze in an ice cream maker according to manufacturer’s instructions.
For the brittle, toast pistachios in a dry pan. Add honey and cook until bubbly. Spread on parchment paper and let cool.
Break brittle into pieces and serve over sorbet.

Notes

Use fresh rhubarb for best results.
Adjust sugar based on rhubarb tartness.
Store sorbet in an airtight container.

Nutrition

Serving Size: 1/2 cup
Calories: 180
Sugar: 25g
Sodium: 5mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://purecookingjoy.com/rhubarb-sorbet-pistachio-brittle-recipe/