Rhubarb-strawberry sorbet

Time20 minutes
YieldsMakes 1 1/2 quarts

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.

Adapted from David Lebovitz’s “The Perfect Scoop.”