STRAWBERRY-RHUBARB SORBET

Strawberry-Rhubarb Sorbet image

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

12 ounces (325 g) rhubarb
2/3 cup (160 ml) water
3/4 cup (150 g) sugar
10 ounces (280 g) fresh strawberries, rinsed and hulled
1/2 teaspoon freshly squeezed lemon juice

Steps:

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 purée 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.
Perfect Pairing
To make a lovely Red Wine-Poached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomis's recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green bean-sized strips. 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. Bring to a boil, then simmer until the wine is reduced by about one-third. Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.