Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer's night. It's a cool way to end a meal.
Total time: 20 minutes, plus freezing time
Servings: Makes 1 1/2 quarts
Note: Adapted from David Lebovitz's "The Perfect Scoop." If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.
3/4 pound rhubarb (5 or 6 thin stalks), trimmed
3/4 cup sugar
10 ounces fresh strawberries (about 1 1/2 cups)
1/2 teaspoon freshly squeezed lemon juice
1. 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.
2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
Each serving: 60 calories; 0 protein; 15 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 1 mg. sodium.Copyright © 2015, Los Angeles Times