Strawberry Rhubarb Sorbet

Wednesday, July 17, 2013

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
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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

Dessert, Ice Cream

1 comment »

10 Responses to “Blueberry Curd”

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1

ErickaJo — July 20, 2012 at 10:20 pm

Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
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2

Domi — July 14, 2013 at 12:45 pm
Ohmygodness! I made it and I’m in love! 🙂

Greetings from Poland!
- beantownbaker — July 14th, 2013 @ 4:19 pm
  
  So glad you enjoyed this! Glad to have a friend in Poland 🙂
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3

Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
- beantownbaker — September 2nd, 2014 @ 7:16 pm
  
  So glad you enjoyed this curd recipe!
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4

Lisa L. Dean — July 2, 2014 at 8:34 pm
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
- beantownbaker — September 2nd, 2014 @ 7:18 pm
  
  Hope this worked well for you. I used one batch for a triple layer cake.
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5

Diane Welsh — January 27, 2015 at 8:26 pm

I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
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6

mystereons41 — April 2, 2015 at 11:51 am

So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
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7

Cynthia — January 31, 2017 at 3:22 pm

Hello is it possible to can this recipe?

Strawberry Rhubarb Sorbet