Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet I’ve had rhubarb sitting in my fridge for two weeks. There were so many things I wanted to do with it, but I’ve actually never made anything with rhubarb before. I finally decided I should start small, both due to my lack of experience and my lack of time this crazy busy summer. On the way home from a weekend getaway in Providence RI with my hubby, I had myself a sorbet push pop (like a 6 year old). Well push pops need to be bigger because I wanted MORE. It finally occurred to me that I should incorporate the rhubarb into a sorbet- and lookie here, I had strawberries on hand too- and everything else I’d need…. Except an ice cream maker, which, I didn’t realize was necessary until I read the last line of the recipe, (AFTER I had already made the stuff).  NO FEAR, my dear! I didn’t really need one… I just placed it in the freezer and mixed it every so often, and it worked just fine! I also incorporated about 1.5 cups of whipped cream into the recipe for three reasons. One, I’m a fat kid at heart. Two, I lost track of how much sugar I was putting into and added too much- I needed something to cut it with. And Three, I think it made the mixture softer, which helped with the whole I-don’t-have-an-ice-cream-maker thing. So there ya have it! Delicious sorbet with very little effort on my part, NICE.  Next, it’s off to North Carolina I go… for what I believe to be my 106th wedding this summer  :  )(No complaints here, it’s on an Island and weddings are AWESOME) Ta-Ta!

Strawberry Rhubarb Sorbet
Serves: 1.5 quarts
 
Ingredients
  • ¾ pound rhubarb, trimmed
  • ¾ cup sugar
  • 10 ounces fresh strawberries
  • ½ teaspoon freshly squeezed lemon juice
Instructions
  1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.
  2. Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
  3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions*
Notes
*I did not have an ice cream maker, and simply put the sorbet in a container in the freezer and mixed periodically.

-For a creamier version, I mixed in 1.5 cups of whip cream 🙂

Recipe Adapted from: BeanTownBaker