Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Dissolve the sugar in water over a gentle heat. Bring to boil and then simmer to reduce the volume and thicken the syrup. Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a little of the stock syrup with the star anise. Chill the rest of the syrup. When the rhubarb is softened, remove the star anise and puree the fruit in a blender. Pass through a sieve (plastic) and mix with the chilled syrup. Chill again. Freeze in an ice cream maker until doubled in bulk, light and creamy looking (40-45 minutes). Converted by MC_Buster. Converted by MM_Buster v2.0l.
