Strawberry-Rhubarb Sorbet

1. 1

   Wash the rhubarb stalks and trim the stem and leaf ends.

2. 2

   Cut the rhubarb into 1/2-inch (2-cm) pieces.

3. 3

   Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil.

4. 4

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

5. 5

   Remove from the heat and let cool to room temperature.

6. 6

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

7. 7

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

8. 8

   To make a lovely Red WinePoached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomiss recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green beansized strips.

9. 9

   In a nonreactive saucepan, combine 2 cups (500 ml) red wine, 1/2 cup (100 g) sugar, 1 tablespoon honey, 1 cinnamon stick, and a pinch of ground cloves.

10. 10

    Bring to a boil, then simmer until the wine is reduced by about one-third.

11. 11

    Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.

* Per serving · 4 servings · Values may vary.

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