Strawberry Rhubarb Sorbet

prep time:: 20 min
total time:: 2 hr

Makes 1 quart

I used to think that sorbet was for people who were on diets. Until I got this book “The Perfect Scoop” by David Lebovitz and started making my own. This is the absolute best way I’ve had Strawberry and Rhubarb in combination. It is sweet, tart, complex...heavenly.

ingredients

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

directions

Wash the rhubarb stalks and trim the ends. Cut the rhubarb into 1/2 inch pieces. Place the rhubarb, water and sugar in a medium nonreactive saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature. Slice the strawberries and puree them with the cooked rhubarb mixtures and lemon juice in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Source: Megan Newell-Ching