Name: Rhubarb Sorbet with Vanilla Rhubarb Compote
Cook time: 35 min
Total time: 3 hr (includes chilling)
Yield: Makes 6 servings
Ingredients: 2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups); 1 2/3 cups sugar; 2 tablespoons light corn syrup; 3/4 cup sugar; 1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup); 2 drops vanilla; an ice cream maker

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Rhubarb Sorbet with Vanilla Rhubarb Compote

Though we've divided this recipe into two sections, it really contains just four ingredients: rhubarb, sugar, vanilla, and corn syrup. (Adding a little corn syrup to a sorbet helps give it a velvety texture.)

Cooks' note:

Sorbet and compote can be made 3 days ahead.

Recipe notes

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