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.

Strawberry Rhubarb Sorbet

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…

Strawberry Rhubarb Sorbet

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.

Strawberry Rhubarb Sorbet

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Strawberry Rhubarb Sorbet

Yield: 1 1/2 quarts


3/4 pound rhubarb, trimmed
3/4 cup sugar
10 ounces fresh strawberries
1/2 tsp freshly squeezed lemon juice


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

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4 Responses to “Browned Butter Cherry Bars”

  1. #
    Sabina — August 5, 2013 at 9:33 am

    Yum! It looks so great, i love cherries 🙂

  2. #
    Shannon — August 5, 2013 at 3:17 pm

    oh man, i adore cherries, so when you pair it with browned butter, of course i want!!

  3. #
    Laura — August 11, 2013 at 12:44 am

    Think these are sweet enough to try with sour cherries? I am one of those weirdos who loves the tart ones and dislikes the sweet ones. But otherwise the bars look so yum. If not maybe blueberries….

    • beantownbaker — August 12th, 2013 @ 7:40 pm

      You could definitely make this with sour cherries. Especially if you like the tartness!

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