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. 
That frosting must be amazing, real strawberries, yum.
I love that you were able to make this without artificial flavour or colour! So many ‘strawberry’ baked goods don’t even have real strawberries in them… thanks for sharing!!
beantownbaker — October 30th, 2013 @ 11:11 am
I try my hardest to make pink foods without any artificial crap in them. I was excited to find this recipe for a strawberry treat with all real ingredients!
These look absolutely delicious, saving for summer! I had pink recipe in mind, but things have been so crazy here too that I haven’t had a chance to make it 🙁 I haven’t even baked an apple pie yet! Hopefully next weekend…
beantownbaker — November 3rd, 2013 @ 12:33 pm
I completely understand! I didn’t get all of my pink recipes posted this month and I haven’t made anything apple yet this year!!
These cookies are adorable 🙂 I love strawberry treats!