Rhubarb Sorbet

The Recipe: A simple sorbet, just four ingredients!

The Conversation: Honoring Charles, the farmer who raises ruby-red rhubarb.

Not just vegan, Vegan Done Real.

The farmers who deliver produce to farm stands deserve grateful tribute.

Here, the Scharf farm has the sun and soil to deliver the year’s first spears of asparagus and the smallest, sweetest strawberries shortcake can conjure.

Nearby a stand sells grape tomatoes to pop like candy, another dusky, fragrant blackberries.

And then there’s Charles.

Charles is getting on, you could say. Over the years of my weekly stops at his stand, his back has become a bit stooped. Still, his steps remain sprightly. And while his eyes have turned bleary, still, they sparkle with recognition.

There will come a year, I’m afraid, when Charles, like his sister awhile back, will fail to appear in the spring. Each week, I will check, hopeful of his return. And then I will mourn his loss, my loss.

So thank you now, Charles, for the riches exchanged for pennies: ruby-red rhubarb for pies and muffins; leafy-green spinach for sautéing in butter touched with lemon zest; string-tied basil for plates of summer pasta; a red dianthus moved from your side garage to my back garden.

Most of all, Charles, thank you for the small but lovely connection that can occur between strangers who meet, if only for a few moments, over many years. I’m glad to know you.

RHUBARB SORBET

Hands-on time: 15 minutes over 25 minutes
Time to table: 3 hours
Makes scant 3 cups

• 1 cup water
• 1 cup + 2 tablespoons sugar
• 3 tablespoons lemon juice (from about 1-1/2 lemons)
• 2 pounds fresh (with leaves) or 1 pound frozen rhubarb
• 2 tablespoons light corn syrup

Stir the water, sugar and lemon juice in a medium saucepan over medium heat until the sugar dissolves, then bring to boil.

While water boils, clean the rhubarb, discarding the leaves and the root tips. Cut in one-inch pieces. Add to the boiling water and let simmer until rhubarb is tender, about 10 minutes.

Remove from the heat and purée in a food processor or blender or with immersion blender. Stir in corn syrup. Refrigerate until cold, at least 2 hours.

Process as directed in ice cream maker until thick and creamy.

NUTRITION INFORMATION Per Half Cup: 183 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 8mg Sodium; 47g Carb; 1g Fiber; 40g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 3 & WW Points Plus 5.

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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