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

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

Print Save

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

    Pin It

7 Responses to “Steak Fajitas with Chimichurri and Drunken Peppers”

  1. #
    Keiara Wells — September 21, 2009 at 1:24 pm

    This sounds DIVINE! Around my house Mondays are known as ‘Mexican Monday’ and I already have some yummy burritos planned for tonight but I know what I’ll be serving next Monday! Thanks for sharing 🙂 xox

  2. #
    laurasrecipecollection — September 21, 2009 at 2:43 pm

    Those look delicious! We do fajitas a lot but we always do them EXACTLY the same. It’ll be nice to have a new and different recipe to try!

  3. #
    Julie — September 21, 2009 at 4:44 pm

    Yum…I was thinking of making fajitas tonight anyway…and I think I’ve got leftover chimichurri. It’s all coming together now…thanks!

  4. #
    nutmegnanny — September 21, 2009 at 8:16 pm

    Yum! I love my Food Network magazine too. I look forward to getting it and totally agree about the 2 month increments…it should be once a month. Now onto the recipe. It looks great:) I love fajitas but never have made them at home. I will have to give it a try.

  5. #
    Joelen — September 22, 2009 at 2:57 am

    The contrast of colors looks fantastic! I love the idea of chimichurri with fajitas!

  6. #
    stephchows — September 22, 2009 at 2:15 pm

    so beer is the secret! yum!! Sounds delicious 🙂

  7. #
    Colleen — September 23, 2009 at 3:52 pm

    We love fajitas in my house and the chimichurri sauce looks great!

Leave a Comment