Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 6 (makes about 600ml)

Rhubarb sherbet recipe

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Takes 75 minutes to make, plus cooling

500g rhubarb, trimmed and roughly chopped
1kg golden caster sugar
2 cardamom pods (optional)
Ice cubes
Fizzy or still water

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1. Make the syrup. Combine the rhubarb, sugar, cardamom (if using) and 250ml water in a saucepan, and bring slowly to a simmer for at least 10 minutes. Allow to stand for 30 minutes or so.
2. Strain the mixture through a sieve lined with cheesecloth and return the resulting syrupy liquid to the pan. Simmer it very gently for another 20 minutes or so until it has thickened noticeably. Allow the syrup to cool completely before diluting to taste with ice and fizzy or still water.

Nutritional info

Per serving: 662kcals, 0.1g fat (trace saturated), 0.8g protein, 176g carbs, 176g sugar, trace salt

Chef's tip

You could – to take the spin on champagne further – add it to a sparkling wine to make a wintry kir royale-type cocktail; or dilute it with apple or pear juice, which is fantastic.

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