This frozen rhubarb dessert has just enough spices to round out the flavors to complement the rhubarb, and is blended with yogurt. For best results, make it the day before you plan to serve it, so that you have enough time to chill the mixture, freeze it in an ice cream maker and then allow it to firm up in the freezer before serving.
Add the rhubarb, ginger, peppercorns, cardamom, nutmeg, cinnamon stick and salt to the saucepan. Simmer over medium-low heat partially covered without boiling until the rhubarb softens, about 10 minutes.
Puree the rhubarb including all of the spices in a blender until smooth. Pour the puree through a sieve or colander into a large storage container. Use a rubber spatula to press it through to extract as much puree as possible and discard the solids. Chill in the refrigerator until cold, about 4 hours or overnight.
Prepare your ice cream maker while the sherbet chills. When it is cold, whisk in the yogurt into the rhubarb mixture until combined. Pour the mixture into the ice cream maker.
Churn until frozen, about 20 minutes, depending on the type of ice cream maker. It will be like soft serve. Transfer the sherbet into a 1-quart container and chill to firm it up, about 2 hours or until ready to serve.
Copyright 2021 Lynne Curry