Rhubarb Float with Buttermilk Sorbet
Martha Stewart Living, March 2007
- 1/3 cup Poached Rhubarb (http://www.marthastewart.com/283631/poached-rhubarb), plus 1 tablespoon poaching liquid
- 4 ounces Buttermilk Sorbet (http://www.marthastewart.com/263559/buttermilk-sorbet)
- Sparkling water
- 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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