Strawberry rhubarb sorbet
Ingredients
12 ounces rhubarb, cut into ½-inch pieces
2/3 cup water
¾ cup sugar
10 ounces fresh washed strawberries, hulled and sliced
½ teaspoon fresh lemon juice
Method
Combine rhubarb, water and sugar in a saucepan and bring to
a boil. Reduce heat, cover and simmer for 5 minutes or until the rhubarb is
tender. Remove from heat and let cool to room temperature.
Puree strawberries and rhubarb mixture in a food processor
until smooth. Chill thoroughly. Freeze according to ice cream maker instructions.
Rating: It turns out a recipe can be both nice and disappointing. If no one had told me there was rhubarb in the recipe, I would have thought it was a nice pleasant, mildly sweet refreshing dessert. And it is, but it's one that sadly gives no clue that it contains rhubarb, which is why I tried it in the first place. To recipe makers everywhere, I say: Embrace the rhubarb! Dave, however, enjoyed it wholeheartedly. It reminded him of when one of his grandmothers would give him a box of frozen strawberries to eat. (The other one would give him frozen raspberries. As he says, "If you work it right, the world can be your grandmother.")
Rating: It turns out a recipe can be both nice and disappointing. If no one had told me there was rhubarb in the recipe, I would have thought it was a nice pleasant, mildly sweet refreshing dessert. And it is, but it's one that sadly gives no clue that it contains rhubarb, which is why I tried it in the first place. To recipe makers everywhere, I say: Embrace the rhubarb! Dave, however, enjoyed it wholeheartedly. It reminded him of when one of his grandmothers would give him a box of frozen strawberries to eat. (The other one would give him frozen raspberries. As he says, "If you work it right, the world can be your grandmother.")
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