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Lemon Buttermilk Sherbet with Stewed Rhubarb

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Adapted from The Whole Family Cookbook.

Ingredients

Units

For Lemon Buttermilk Sherbet:

  • 1 quart buttermilk
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 3/4 cup light honey (such as clover)

For Stewed Rhubarb:

  • 8 ounces rhubarb, cut into 1-inch pieces
  • 1/2 cup light honey
  • Juice from 1 lemon

Instructions

For Lemon Buttermilk Sherbet:

  1. Whisk buttermilk, lemon juice, zest, and honey in a large bowl. Pour into the bowl of an ice cream maker and follow manufacturer’s instructions to freeze. When sherbet is frozen, pour into a large bowl, cover and place back in the freezer.

For Stewed Rhubarb:

  1. Place rhubarb, honey and lemon juice in a medium saucepan over medium heat. Cook for about 5 minutes, stirring frequently, until rhubarb softens, but doesn’t lose its shape. Remove from heat. Serve stewed rhubarb over sherbet.

Nutrition

Find it online: https://deliciouslyorganic.net/lemon-buttermilk-sherbet-with-stewed-rhubarb/