About this recipe
To call Fanny’s in Brooklyn a pizza place doesn’t do it justice. The menu is heave on traditional Italian pizza and pasta, but it’s all done with the seasons in mind: spring pie toppings include dandelion greens and ramps alongside the standard mozzarella, tomato, and basil. Husband and wife team Andrew Feinberg and Francine Stephens are pros at bringing out the best in just a few ingredients, like this blush-colored sorbet, which relies on raw rhubarb for its extra-refreshing appeal. At the restaurant, they use a professional gelatin stabilizer to achieve a wonderfully smooth texture that is maintained even after freezing, but you can use a small pinch of xanthan gum at home. Look for it at your local health food store.
In the bowl of a food processor, process 1½ pounds of the rhubarb until almost smooth and very juicy. Transfer the pulp to a fine-mesh sieve set over a large bowl; strain well. You should have about 2 cups of strained juice; if not, purée and strain the remaining rhubarb. Discard the pulp.
In a large, heavy-bottomed pot, whisk together the sugar, salt and xanthan gum. Slowly whisk in 1¼ cups of water and cook the mixture over medium heat, whisking occasionally, until the sugar is completely dissolved and the mixture thickens slightly, 5 to 10 minutes. Remove the pot from the heat and pour in the rhubarb juice.
Chill until completely cold, either in a bowl set over an ice bath or in the refrigerator overnight.
Churn in an ice-cream machine according to the manufacturer’s instructions. Serve immediately or transfer to a quart-sized, freezer-proof container for longer storage.