Lemon and Buttermilk Sherbet, Stewed Rhubarb and Financiers
We have had gorgeous sunny and breezy weather these past few days. The first stalks of rhubarb also showed up at the produce stands really showcasing the best of Spring.
Easter Sunday, after the neighborhood egg hunt with all our friends, we had a quiet dinner at home with my parents. We churned a small batch of one of my all time favorite sherbets, David’s lemon and buttermilk sherbet. I tried it a couple of years ago for the first time and it’s one of the first things I crave when warm weather arrives. So simple, creamy and refreshing.
We took a long walk before dinner. I thought the sherbet would go perfectly with the rhubarb we had stewed that morning. Rhubarb is not something I grew up with, but I have grown to love it very much. I clearly remember the first time I ever had it when C. and I went on a camping trip to Glacier National Park and had one of the best rhubarb pies I have had in my life. One of those that sets the bar too high.
I had some leftover egg whites I needed to use up after our last pots de creme, so we also made financiers. Fragrant batter of toasted almond meal, quinoa, brown butter and some of the stewed rhubarb.
Stewed Rhubarb
225 grams rhubarb
60 grams sugar
1 lemon, juice and zest
Cut the rhubarb into pieces and toss them with sugar, lemon juice and zest. Cook for about 5 minutes until soft. Do not cook it to mush and keep pieces whole.
Rhubarb Financiers
120 grams whites
125 grams sugar
Zest of half a lemon
55 grams almond flour, toasted
55 grams quinoa flour
150 grams butter, browned
100 grams stewed rhubarb, strained
Brown the butter, strain it and let it cool. Toast the almond flour at 350F for about 5 minutes and let it cool.
Whisk together the egg whites with sugar and lemon zest. Add the dry ingredients and whisk. Add the cooled brown butter and whisk until all incorporated. Fold in the rhubarb.
Let the batter set in the refrigerator for about 4 hours or overnight.
Pipe into molds and bake at 350F until golden brown on top.
Mmm, looks absolutely delicious, since the rhubarb financiers are gluten-free I’ll definitely be giving them a try. I really enjoy your blog and appreciate the gluten-free recipes…
Julie
wow. such beautiful photos!! I will definitely try the financiers!
Beautiful, as usual! I love everything, the financiers, the rhubarb (I’ve seen the first one at the market sunday!)… and the cute little bowls (with the flowers), where did you find them?
It looks delicious :)
Bonitas fotos!!!!
Those little bowls are adorable! Would love to know where you got them from. :)
I’m so jealous! It’s been raining nonstop here (I’m in the bay area).
This post makes me wish for spring.
This made my mouth water! I looks so yummy! Love the colors and the photography :)
http://rubypr.com/blog
Wonderful! Another gluten free recipe that I can’t wait to try! Thank you Aran!
xo Ez
My stomach just slapped me and said, “Make this now!”
Rhubarb is one of my favorite. I did grow up with it and still love it. I wanted to invite you to try the Rhubarb Meringue cake I have been baking for years. It is my husbands favorite.
Your dessert looks lovely. It needs to get a little warmer in Colorado before we will be thinking about sorbet.
Awh, everything is so beautiful. Rhubarb is a wonderful, unusual ingredient.
Hello Aran
I so enjoy visiting your site and find myself referring back to it so often. Your recipes are always fantastic and the photos are oh so beautiful!
wowwww….fantastic pics!!!!… me encanta tu blog!!
I love the zip of rhubarb…and to pair it with sherbet?….YUMMM …your site is quite lovely…I always go away happy…smile on…Rosie
Genial! buenas fotos y propuesta.
saludos
Gaby
Always beautiful here Aran … refreshing like nowhere else! You’ve trapped the essence of Spring in your post!
This looks great, so spring-like! I’ve been loving the gf recipes you’re doing now (although certainly feel for you in terms of trying to sort out health issues), so thank you!
Really lovely photos, as always. :)
WOnderful! Will try the financiers soon! Yum!
Aran, may I know where did you get those lovely cups in the last photo? Thank you
What a lovely treat! Your recipe deserves spring in both taste and clolour :)
So glad you like the sherbet, too. This post really says spring!
(And I’m a little jealous…)
How beautiful – I’m having a bit of a rhubarb obsession at the moment.
Lemon and buttermilk sherbet sounds amazing too, I must try that this summer.
Beautiful!
What you create is always something new to me. I loved your blog and subscribed to it because it’s a real treat to look at your photos and what you eat for the day!
Rhubarb, wow!!!!! What nice pictures!!
A fabulous creation! That dessert looks so good!
Cheers,
Rosa
Stunning pictures! Looks like it’s straight out of a food magazine!
Dominique and Eva- those cups are made by an Australian ceramist called Samantha Robinson and you can find them at anthropologie now. I love them also.
Thank you!
Tienes un blog espectacular, unas fotografías excelentes y un gusto exquisito,te seguiré desde lejos!!!
Well, round here rhubarb stalks have started to coume out of the ground, which means we still have to wait. But I’ve enjoyed the colours on your photos, and it’s nice to think the weather is nice where you are! :)
oh wow, these powder coloured pictures make it really really hard to wait for german springtime!:)
One of the highlights of my year is when rhubarb comes in season. I just love it. Tastes like childhood. Tastes like home. And you can prepare it in so many different ways! I always go to collect it from my grannies garden. Still waiting for them to get up…
these look divine. I always get so excited when my mom makes a strawberry and rhubarb pie. maybe its my turn to give it a go.
Whenever my husband went to visit his grandparents’ farm as a kid, they would have stewed rhubarb on the table at each meal during the growing season. To this day, the simplicity of stewed rhubarb (and any accompanying rhubarb desserts) remains a favorite. Thanks for these wonderful recipes!
soooooo amazing pics! they make me wanna have a girl baby!
This looks so delicious and SOOOOO beautiful!!!
How beautiful and fresh. So crisp and clean. Absolutely a summer inspired treat.
Thank you for letting us know where you got the adorable dishes. I’m gonna check them out.
I discovered rhubarb a few years ago and for me was a delicious surprise.
Great photos and recipes!!!!
So beautiful and perfect for Spring! Thank you for the sharing the recipes!
Muy muy bonitas fotos!! los financiers me encantan…pero aqui el rhubarb esta cariiiiisimo…asi y todo tengo qeu probarlo.bso Carmen ZH
Excuse me while I excavate my last bag of rhubarb out of the freezer so I can make this… I can’t wait to get local strawberries and raspberries – I’m so jealous!
Perfect timing. I’ve never tried rhubarb and this looks like a wonderful recipe. Beautiful!
I did a blog post on Samantha Robinson just the other day! How fantastic are her products? These recipes look totally yum – I’ve never had rhubarb (not well-known in South Africa, but it was a generation ago) but I sure feel like trying it now! Beautiful photographs.
Wow, your photo-style is great!
They are so beautiful that I can not believe they are real and can be eaten. :p
Orange and today berries
What is tomorrow’s fancy color?
It must taste great I´m sure – cold buttermilk and my favourites… rhubarbs. Ideal dessert for a hot early summer day. I hope there´ll be many of those days this summer, so I can try it out :)
Yummy! It looks heavenly.
These are wonderfull pictures. I can’t imagine how the taste would be like…Greetings from Germany!
They look utterly delicious and gorgeous to look at Aran. If you don’t mind me asking, where did you get that pretty white cups on your first photograph?
I’d like to let you know as well, that I made your GF financier with kumquat (you posted while back), hope to post it soon. It was out of the world. That make me think that I am going to test more of your recipes as my baking project. Hope I can make it successfully.
What a wonderful blog!. I’ve just come into your space and I can only say… Great!.
A big kiss from Gran Canaria…
The rhubarb financiers look fabulous. Great photos-I say that every time but it’s true that they are simply spectacular every time.
Nisrine
I’ve just been glancing at your blog when I have time and I didn’t realize the gluten free aspect! That is very interesting and exciting to me! Your recipes and images are fantastic :) P.S. I LOVE the name of your blog!
I love rhubarb and strawberries, too. They’re especially wonderful in a freezer jam I just made–the color of the berries and rhubarb are gorgeous together and the flavors are, too. Maybe the best, freshest tasting jam I’ve ever tried.
Your photos are stunning! Wish I could make food look so irresistible. What a gift you have.
I just adore this time of year with its abundance of Rhubarb. So glad you share this sentiment.
This is absolutely stunning as usual.
your food props, styling and photography are so always, so fresh, delicate, dreamy and happy.
LOVE your site,
Amelia from http://www.ztastylife.com
I discovered today your blog. I wonderfull photos and recipes! I have also a blog for pastery.
Congratulations.
Sara
Your food and photography is utterly fabulous!!!
I love how white and clean your photos always are. They present your food so wonderfully.
I love Rhubarb so much and was just thinking about the Rhurbarb pie I will make soon. This recipe looks delicious!
inspiring pics and article again!
;)
just gorgeous aran. i love it all. virtually enjoying a bowl with you…the little sunny ranunculous is such a beautiful touch as well! oxox, ds
Gasp worthy. I’ve been making buttermilk sherbert recently too. It’s wonderfully refreshing in all kinds of weather. Gorgeous pics by the way.. I especially like that blue enamel mug.
I just found your blog and am hooked! Maybe I’ll become a gourmet cook after all…with a little help from Canelle & Vanille.
La Mom
An American Mom in Paris
Beautiful! Can I ask what you’re shooting with?
Oops – mean to ask what lens are you using? Thanks!
what a great pictures!
I love the lemon buttermilk sherbet. I make it often during the summer months, and it never disappoints. I love the idea of adding some stewed rhubarb to it, to add a bit more tart to the flavor. Delicious!
beautiful as always aran! Im loving all of the Anthropologie dishes :)
I am just constantly blown away by the beauty of your photos. And your writing! The stewed rhubarb looks heavenly.
Your photos are AWE inspiring! We have get you to California for a day ( or two) of photography and some good eatin!
your photos are always so lovely. i’m sure the food is very tasty but i think your photos make them look extra mouth-watering. thanks for sharing!
Magnifico blog, magnificas recetas y geniales las fotografías. Felicidades
Your pictures are just so fresh bright and beautiful. I feel happy just looking at them =)
mouthwatering…beautiful photo’s..love it :)
Hello, abou the recipe of Petit Suisse, can I do it without cultured butter milk? In Brazil there is no such ingredient. Will it work only with the rennet? Thanks a lot
the beauty of your photos makes me imagine how delicious your creations should be. A visit to your blog always inspires.
As much as I love chocolate, there is absolutely nothing better than lemon and rhubarb. The sherbert is heavenly and with stewed rhubarb divine. And I so want to try the financiers. Beautiful as ever.
This is my first visit to your blog – so beauitul and stunning (and presumably delicious). I may need to click away immediately for the sake of my waist – but I just cannot stop drooling…
I have been loving rhubarb lately, even though it’s totally not spring here, it’s bucketing the first freezing rain for the year! But Jane Grigson’s baked rhubarb is making me very simply happy.
my first visit here! and the pictures are so beautiful!!!
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How does one make the actual Lemon and Buttermilk Sorbet please?