Recipes
Creamy Banana Rhubarb Sorbet
Recipes
Creamy Banana Rhubarb Sorbet
Known for its sour taste, rhubarb usually gets paired with white sugar in desserts. Combining this red stalk with banana and orange offers a naturally sweet way to enjoy its health benefits like antioxidants, vitamin K, and fiber.
INGREDIENTS
- 2 cups chopped rhubarb stalks
- 1 orange
- 2 cups frozen bananas
- 1-inch piece ginger, optional
DIRECTIONS
- In a small saucepan, add the chopped rhubarb. Zest the orange and add the zest to the pot, then squeeze in the orange juice. Peel the ginger and finely grate into the rhubarb.
- Cook the rhubarb over low-medium heat for about 5 minutes, or until it softens and starts to break apart. Allow it to cool, then transfer the mixture to a silicone ice cube tray. Freeze overnight.
- Once frozen, attach the Nama Sorbet Attachment to your juicer, replacing the J2 juice strainer. Reassemble the juicer.
- Turn the juicer on and begin adding the ingredients one at a time, starting with the frozen banana slices, followed by the frozen rhubarb cubes. The sorbet will collect in the pulp container.
- Once all ingredients are processed, stir the sorbet with a wooden spoon to create a swirled effect.
- Serve immediately and enjoy!
Note:
- Sweeten cooked rhubarb with honey or maple syrup to taste before freezing
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