Rhubarb-strawberry sorbet
- Share via
Don’t feel restricted by the old pie-crisp-cobbler mold. Rhubarb and strawberry pureed together make a strikingly colored and perfectly balanced sorbet.
If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.
From the story: King of Tart
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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
