"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
When my mom mentioned she had recently got a bunch of rhubarb. I remembered that David Lebovitz has a recipe in The Perfect Scoop.
Strawberry-Rhubarb Sorbet -1 quart (1 liter)
12 ounces (325 g) rhubarb
2/3 cup (160 ml) water
3/4 (150 g) sugar
10 ounces (280 g) fresh strawberries, rinsed and hulled
1/2 teaspoon freshly squeezed lemon juice
Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 1/2-inch (2-cm) pieces.
Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
Slice the strawberries and puree them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.