The character who makes this pudding might not last long. Not because of the pudding. It’s gorgeous.
Rhubarb and Star Anise Sorbet
700g rhubarb, trimmed, rinsed and cut into 2cm pieces
140g golden caster sugar
3tbsp liquid glucose
1 vanilla pod
2 star anise
Juice of one lemon
- Put the rhubarb in a saucepan and add the sugar, 75ml of water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan, along with the pod and the star anise.
- Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for fifteen minutes, until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.
- Pour the mixture through a fine mesh strainer, removing any stringy bits of rhubarb. Transfer to a jug, and stir in the lemon juice and vodka. Cover and put in the fridge until fully chilled, before churning in an ice cream machine, in accordance with the manufacturer’s instructions.
- Spoon the sorbet into an airtight container and freeze for at least three hours before serving. This sorbet can be kept, frozen, for up to one month.