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Rhubarb Float with Buttermilk Sorbet

  • Yield: Makes 1
Rhubarb Float with Buttermilk Sorbet

Source: Martha Stewart Living, March 2007

Ingredients

Directions

  1. Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.

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