Rhubarb sorbet with pistachio brittle
800 g, chopped
1 teaspoons, level
4 tablespoons, level
Calorie controlled cooking spray
Groovy Food Co. Agave Nectar Light Amber & Mild
40 g, kernals, chopped
1 pinch, Sea salt flakes
- Preheat the oven to 200c, 180c fan, gas mark 6. Place the rhubarb on a baking tray with half of the agave and ginger. Cover with foil and roast for 15 minutes, remove from the oven and let cool.
- Blitz the rhubarb, bananas and remaining agave in a blender. Increase the speed and add the buttermilk. Pour the mixture into a container and freeze overnight.
- To make the brittle, mist a nonstick baking tray with cooking spray. Melt the butter with the caster sugar and 1 tsp water in a small pan set over a low heat. Stir in the agave syrup and bring to a boil. Bubble for 8 minutes until it turns amber, then pour onto the baking tray. Scatter over the nuts and salt. Set aside, for 1015 minutes to harden, then break into shards.
- Remove the sorbet from the freezer and set aside for 1520 minutes to thaw slightly. Blitz in the blender until there are no large ice crystals. Scoop the sorbet into 16 balls and serve 2 per person with the brittle.