The Sorbet was so refreshing.  We enjoyed every bite of this great treat.  While I had expected a little more of the tartness reminiscent of rhubarb in the flavor, I wasn’t disappointed at all.  This was a great sorbet and one that I will definitely make again.


Strawberry Rhubarb Sorbet
12 oz. fresh rhubarb
2/3 cup water
3/4 cup granulated sugar
10 oz. fresh strawberries, rinsed, hulled and quartered
1 tsp fresh squeezed lemon juice

Rinse, trim the ends of the rhubarb stalks and chop each stalk into 1/2-inch pieces.  Place the rhubarb, sugar and water in a medium pot and bring to a boil.  Reduce to a simmer and cook for five minutes, until the rhubarb is tender and cooked through.  Remove the heat.  Allow the rhubarb to cool to room temperature.

Place the strawberry quarters into a blender.  Add the cooled rhubarb mixture and lemon juice.  Puree until very smooth.  Chill the mixture in the refrigerator until very cold – about 2 to 3 hours or overnight.  

Process the mixture in your ice cream maker according to the manufacturers instructions.

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