Cardamom Rhubarb Sorbet and Creamsicles

I read this post on Rhubarb Sorbet from Two Peas & Their Pod a couple weeks ago & decided that's what I wanted to try with some of the rhubarb I had from the farm.

The base came together easily enough but the flavor was a little too subtle for me, I thought it needed something else to really make it sing. I wasn't sure which way to go (nutmeg? cinnamon? ginger?) so, I put the question out there on Twitter, @lonebaker gave some suggestions for pairings with rhubarb from The Flavor Bible. The suggestion of cardamom & vanilla struck me as the most interesting & I really like cardamom. I love the extra punch they gave this sorbet. The sorbet mixed up to this beautiful creamy texture & tasted like an amazing Scandinavian baked good.

Cardamom Rhubarb Sorbet
(adapted from Garrett McCord of Vanilla Garlic)

3 1/2 c fresh rhubarb, chopped
2 1/2 c water
1 2/3 c sugar
1/4 t salt
2 t dried lemon zest
1/2 t cardamom (I really like cardamom if you aren't sure start with 1/4 t & taste it before adding more)
1 t vanilla extract
2 t corn syrup

Place the rhubarb, water, sugar, salt & lemon zest in a large saucepan. Bring to a boil. Reduce heat, cover & let simmer for 5 minutes. The rhubarb should get very soft. Let cool.

Using a blender or immersion blender, process the rhubarb mixture until smooth. Press through a fine strainer to remove the pulp. (Ours was pretty fine so a lot went through the strainer & I think had no effect on the finished sorbet.) Stir in the cardamom, vanilla & corn syrup. Cover & chill until very cold.

Process in your ice cream maker until creamy. Place in a container & freeze.

Makes about 1 quart.

I also wanted to make popsicles since I'd just found these great popsicle molds at IKEA that remind me so much of being a kid.

But I wanted them to be more like creamsicles. So, I left about 1/4 of the rhubarb sorbet in the ice cream maker & stirred in about 1/2 c of heavy cream. Then I filled my popsicle molds & put them in the freezer overnight.

The result was sooo good. I love the added smoothness to the texture & taste that the little bit of cream gave to the sorbet. (Matt actually preferred the regular sorbet as he thought the cream took away some of the tang.) I had my 10 year old cousin over today who said he hated rhubarb & yet he ate two of these popsicles. The only issue was getting them out of the molds, the sticks kept pulling out because these were softer than your regular popsicle.

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