Rhubarb in Chilled Punch Syrup with Cheese Sorbet

Name: Rhubarb in Chilled Punch Syrup with Cheese Sorbet
Yield: Serves 4
Ingredients: 4 (5) tablespoons grenadine syrup; 500 ml (18 fl oz, 2 ¼ cups) milk; Juice & zest of 1 small orange; 175 g (6 oz, ¾ cup) cream cheese; 750 g (1 lb 10 oz) rhubarb, peeled & cut into 5 cm (2 in) lengths; 350 ml (12 fl oz, 1 ½ cups) red wine; 1 cinnamon stick; Juice & zest of 1 orange; 75 g (3 oz, scant ½ cup) caster sugar; 175 g (6 oz, scant 1 cup) caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

For an interesting contrast, you could serve the rhubarb and punch syrup with the sorbet while they are still warm.

Ingredients

350 ml (12 fl oz, 1 ½ cups) red wine

Dessert
Vegetarian
Gluten-free

Method

For the sorbet, put the milk, sugar, orange juice and zest in a pan and bring to the boil, stirring to dissolve the sugar, then remove from the heat and leave to cool. Stir this mixture into the cream cheese. Pour into an ice-cream maker and freeze until firm, following the manufacturer’s instructions.

If you don’t have an ice-cream maker, pour the mixture into a shallow container and p