Strawberry Rhubarb Sorbet
Another tasty little treat that I made for my ultimate girls weekend with my sisters and my mom is this Strawberry Rhubarb Sorbet. I was surprised to see rhubarb in the grocery store late last week. I’m having a hard time adjusting to when produce is in season here in Ohio. It’s surprisingly different than what I’m used to from living in Boston.
So as I was strolling the produce section, the rhubarb caught my eye. A couple of weeks ago I had picked out this recipe to make, but couldn’t find rhubarb anywhere. I just assumed I had missed the season. I guess I was just looking too soon in the summer or something…
Everyone knows that strawberries and rhubarb play nicely together. It’s no surprise that this sorbet has a tart bite to it from the rhubarb and a sweet finish from the strawberry.
One Year Ago: Frosted Strawberry Squares
Two Years Ago: Blueberry Cheesecake Bars
Three Years Ago: Avon Walk 2010 Recap
Five Years Ago: Strawberry Cupcakes with Strawberry Frosting
Strawberry Rhubarb Sorbet
Yield: 1 1/2 quarts
Ingredients:
3/4 pound rhubarb, trimmed
3/4 cup sugar
10 ounces fresh strawberries
1/2 tsp freshly squeezed lemon juice
Directions:
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.
Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
Recipe adapted from David Lebovitz's "The Perfect Scoop", as seen on LA Times
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!
Looks perfect. Yum.
Your pictures look great! I am glad you liked this – I need to make it again soon!
oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.
I have seen this recipe floating around and I must try it!
I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.
Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
~ingrid
I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!
It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.
YUMMY! It looks great and perfect for the summer!
Update! I made this and added a few additional ingredients. I love it!