Strawberry Rhubarb Sorbet

I've decided to work rhubarb into my cooking and baking as much as possible this year. I am more enamored with it than ever. And, although I am anxious for June to roll around so all the local strawberries are ripe and ready for my annual Strawberry Rhubarb Pie, I realized that there are plenty of other things I can do with rhubarb. This week, I made Strawberry-Rhubarb Sorbet (from The Perfect Scoop by David Lebovitz) for my book/food club dinner.

We had read a book set in Saudi Arabia, so I stuck with the theme and made an "Arabian-ish" dinner, which turned out really tasty. Although the dinner wasn't overly spicey, I thought something light for dessert would be nice. I also didn't quite have enough time to research and make an Arabian or Middle Eastern dessert this week. Therefore, sorbet seemed perfect. It's actually quick and easy. While the mix was churning in my ice cream maker, I was prepping and cooking dinner.

Mind you, it's not strawberry season here. So, the strawberries were from California and they were pretty good, but still far from those big red juicy just picked local ones I like in late spring/early summer. Still, though, this sorbet was fantastic. I absolutely loved it, as did my book club. I expect to be making a lot more sorbet this spring and summer. I took a quick picture of the remaining sorbet the next morning...not the most artistic shot, but it'll do. There wasn't enough for mini-scoops or big scoops...so I shoveled!

12 ounces rhubarb
2/3 cup water
3/4 cup sugar
10 ounces fresh strawberries, rinsed and hulled
1/2 teaspoon fresh lemon juice

Wash and trim rhubarb. Cut into 1/2 inch pieces. Place rhubarb, water and sugar in a medium saucepan and bring to a boil. Reduce heat. Simmer for about 5 minutes or until rhubarb is tender and cooked. Remove from heat. Cool to room temperature.

Slice strawberries and puree them with the rhubarb mix and lemon juice in a blender or processor until smooth. Chill this mix thoroughly. Then, freeze it in your ice cream maker.

*This makes about 1 quart.
*I made Almond Lace Cookies as a decoration.

Comments

[Stephanie]

Yum! That looks fantastic. I have that book too, and plan to make lots of frozen treats this summer. Have you made the banana caramel ice cream? That's my favorite so far...

[cammu]

I just bought the icecream bolw for my KitchenAid. I already made two ice cream recipes:
- dark chocolate
- Macha tea

I will try your recipe this summer with fresh strawberries.
:)