Rhubarb spoom sorbet
My friend Lena pointed me to this recipe for an unusually smooth and velvety rhubarb sorbet - a spoom! This spoom is basically built upon a combination of fruit purée and hard-whipped (raw) egg white. Spoom purists or those concerned about the potential health hazards of using raw (and unpasteurised), whipped egg whites should use Italian meringue instead (if so, aim to add at least the equivalent of 2 egg whites' worth of meringue).
  • 300 gram rhubarb (roughly about 2-3 stalks, peeled and cut into rather thin pieces)
  • 200 ml (0.85 cup) sugar
  • 100 ml (0.4 cup) water
  • 1 tablespoon inverted sugar (agave nectar, corn- or glucose syrup and their likes)
  • 2 egg whites
  1. Peel and cut the rhubarb stalks in smaller pieces.
  2. Put in a sauce pan with the sugar and the water for about 8-10 minutes, until the rhubarb has turned soft.
  3. Prepare a purée (using, for example, a hand-held mixer), and add the inverted sugar. Let cool down.
  4. Whip the egg whites to stiff foam and blend into the cooled-down rhubarb purée. Churn in your ice cream machine, or still-freeze using your freezer.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/10/rhubarb-spoom/