I’ve had rhubarb sitting in my fridge for two weeks. There were so many things I wanted to do with it, but I’ve actually never made anything with rhubarb before. I finally decided I should start small, both due to my lack of experience and my lack of time this crazy busy summer. On the way home from a weekend getaway in Providence RI with my hubby, I had myself a sorbet push pop (like a 6 year old).
Well push pops need to be bigger because I wanted MORE. It finally occurred to me that I should incorporate the rhubarb into a sorbet- and lookie here, I had strawberries on hand too- and everything else I’d need…. Except an ice cream maker, which, I didn’t realize was necessary until I read the last line of the recipe, (AFTER I had already made the stuff). NO FEAR, my dear! I didn’t really need one… I just placed it in the freezer and mixed it every so often, and it worked just fine! I also incorporated about 1.5 cups of whipped cream into the recipe for three reasons. One, I’m a fat kid at heart.
Two, I lost track of how much sugar I was putting into and added too much- I needed something to cut it with. And Three, I think it made the mixture softer, which helped with the whole I-don’t-have-an-ice-cream-maker thing. So there ya have it! Delicious sorbet with very little effort on my part, NICE. Next, it’s off to North Carolina I go… for what I believe to be my 106th wedding this summer, No complaints here, it’s on an Island and weddings are AWESOME.
- ¾ pound rhubarb, trimmed
- ¾ cup sugar
- 10 ounces fresh strawberries
- ½ teaspoon freshly squeezed lemon juice
- 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
- I did not have an ice cream maker, and simply put the sorbet in a container in the freezer and mixed periodically.
- For a creamier version, I mixed in 1.5 cups of whip cream