Rhubarb Strawberry Sorbet is a go-to for me in early summer. My rhubarb patch is overflowing. I always have frozen local strawberries leftover from the previous summer so coming up with recipes where I can use both of these ingredients is always top of mind.
Typically when used in combination the strawberries take top billing but because I use more rhubarb than strawberries in this sorbet recipe the rhubarb got the lead.
In this part of the world, rhubarb can be found growing in both city and country backyards. People planted it because it’s easy to grow and crazy prolific. It’s used for jams, sauces, syrups, pies, cake, muffins and tarts as long as you have sugar. Without a sweetening agent, it’s almost impossible to eat.
An ice cream machine makes this recipe effortless but you can make Rhubarb Strawberry Sorbet without one.
Rhubarb is really sour. Even stalks picked from the same rhubarb patch have different levels of sour intensity. It’s a good idea to taste your rhubarb strawberry mixture for sweetness once the rhubarb is completely broken down so you can adjust it to your own sweet preference. If you need to increase the sugar, go slowly – about 1/4 cup more at a time. Stir each addition of sugar well then taste.
Rhubarb Strawberry Sorbet should be a little tart but not cheek puckering.
If you’re looking for rhubarb recipe ideas, click on these links:
Thanks for reading.
Ingredients
- 2 cups of chopped fresh rhubarb between 3-4 stalks
- 1 1/2 cups chopped strawberries
- 2 1/2 cups of water
- 1 1/2 cups of white granulated sugar
- 2 teaspoons of lime zest
Instructions
- Place the strawberries, rhubarb, water, sugar and zest into a medium pot over medium-high heat.
- Bring to a boil.
- Lower the heat to simmer.
- Cook until the sugar has dissolved and the rhubarb has disintegrated.
- Remove from heat and let cool for 10 minutes.
- Working in batches, place half of the pot's contents into your food processor and pulse until smooth. There will still be some bits, but they add texture.
- Place in a bowl, cover and refrigerate until totally chilled, 3 hours or overnight. If you're in a hurry put it in the freezer, stirring it every 20 minutes until it's cold.
- Process in your ice cream maker according to the manufacturer's instructions.
- You can serve it straight from the ice cream machine or decant your sorbet into a freezer proof container and freeze until firm.
- Once it's frozen, you may need to let it thaw a bit at room temperature to soften before scooping
Notes
THE LOVE: If you want a smoother consistency, put your cooked rhubarb mixture through a food mill using the smallest disc or push it through a fine sieve with the back of a spoon.
