Strawberry-Rhubarb Sorbet

1. 1

   Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into 1/2 -inch pieces.

2. 2

   Put rhubarb, water, and sugar in a saucepan; bring to a boil.

3. 3

   Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.

4. 4

   Remove from heat and let cool to room temperature.

5. 5

   Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.

6. 6

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.