Le Gourmand Rhubarb Sherbet With Rhubarb Compote

Ingredients

• 1 pound fresh rhubarb
• ¾ cup apple cider
• ½ cup honey, see note
• Whipped cream flavored with a little maraschino liqueur

Preparation

1. Cut rhubarb into small pieces and simmer with 1/4-cup cider slowly in nonaluminum pan, until soft, about 7 minutes. Pass through a food mill to remove fibers. Return to pan and simmer with remaining cider and honey for 10 to 15 minutes. Chill.
2. Prepare sherbet from mixture, using ice cream machine or the ice cube trays of your freezer.
3. Serve with compote and whipped cream on the side.

• At Le Gourmand, rose petals are steeped in honey to give added flavor

30 minutes