Rhubarb in Chilled Punch Syrup with Cheese Sorbet

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

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
Gluten-free
Vegetarian

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