Advertisement

Rhubarb-strawberry sorbet

Time 20 minutes
Yields Makes 1 1/2 quarts
Rhubarb-strawberry sorbet
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 puree 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.

Adapted from David Lebovitz’s “The Perfect Scoop.” If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.