Breakfast, Lunch, Dinner & Snacks

"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

Strawberry-Rhubarb Sorbet

When my mom mentioned she had recently got a bunch of rhubarb. I remembered that David Lebovitz has a recipe in The Perfect Scoop.

I doubled it and should have measured my strawberries more exactly, but it turned out very nicely indeed.

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.


About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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This entry was posted on February 22, 2012 by in Dessert and tagged , , , , .

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