Strawberry Rhubarb Sorbet Recipe 455

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STRAWBERRY-RHUBARB SORBET



Strawberry-Rhubarb Sorbet image

Make and share this Strawberry-Rhubarb Sorbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h20m

Yield 1 quart

Number Of Ingredients 5

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

Steps:

  • Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
  • Put rhubarb, water, and sugar in a saucepan; bring to a boil.
  • Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
  • Remove from heat and let cool to room temperature.
  • Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 744, Fat 1.5, SaturatedFat 0.2, Sodium 19.6, Carbohydrate 187.6, Fiber 11.8, Sugar 167, Protein 5

STRAWBERRY-RHUBARB SORBET



Strawberry-Rhubarb Sorbet image

Categories     Strawberry     Spring     Chill     Rhubarb     Simmer     Boil

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

12 ounces (325 g) rhubarb
2/3 cup (160 ml) water
3/4 cup (150 g) sugar
10 ounces (280 g) fresh strawberries, rinsed and hulled
1/2 teaspoon freshly squeezed lemon juice

Steps:

  • Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 1/2-inch (2-cm) 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 purée them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
  • Perfect Pairing
  • To make a lovely Red Wine-Poached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomis's recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green bean-sized strips. In a nonreactive saucepan, combine 2 cups (500 ml) red wine, 1/2 cup (100 g) sugar, 1 tablespoon honey, 1 cinnamon stick, and a pinch of ground cloves. Bring to a boil, then simmer until the wine is reduced by about one-third. Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.

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