Strawberry-Rhubarb Sorbet

Strawberry-Rhubarb Sorbet 1

My blog turns SEVEN tomorrow! Happy blogiversary to me! This is where my husband totally snickers at the ridiculousness of celebrating a blog birthday, but…but…7 years! Recall, he’s the one that didn’t think I’d blog for longer than a week.

Hmmmmmmmmmm…..1,821 blog posts later. WRONG. My blog has been in existence for just a few weeks more than my marriage – it’s easy to remember. 😉

Strawberry-Rhubarb Sorbet 2

On Friday, I’m going to do a whole post on my blog and how it has changed over the years…but for now, let’s get a little summer-y. Rhubarb is in season for…not long enough, so it is time-sensitive that this post goes live.

Not only is there the rhubarb that will be out of season in the blink of an eye, but strawberry season isn’t all that long, either. Sure, you can get strawberries year-round, but at least in Michigan, local strawberry picking is 3-4 weeks, tops. We happened to go you-pick the very first weekend, but we’ll probably have to go back this weekend or next after the fruits have had a bit more time to mature and ripen.

P.S. How cute was my little Shea bug strawberry picking?

Strawberry-Rhubarb Sorbet 3

Anyway, I thought I’d botched this recipe entirely because I didn’t read it correctly. Rather than using my ice cream maker to process the chilled mixture, I just froze it instead. The great part is that that worked just fine!

The bad news? I had to be patient while it softened just a bit on my kitchen counter. I’m not patient when it comes to dessert, that’s for sure. Refreshing and just sweet enough, you’ll love this strawberry-rhubarb delight!

Strawberry-Rhubarb Sorbet 4

Strawberry-Rhubarb Sorbet
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: ~ 4 cups
 
Ingredients
  • 12 oz rhubarb, washed and cut into ½-inch piees
  • ⅔ cup water
  • ⅔ cup sugar
  • 12 oz strawberries, rinsed and hulled
Instructions
  1. Combine rhubarb, water, and sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the rhubarb is tender and cooked through; remove from heat and allow to cool to room temperature.
  2. In a food processor or blender combined the cooled rhubarb mixture with the strawberries and process until smooth. Chill the mixture and process according to your ice cream maker's specifications or simply freeze in a large container.
Notes
Recipe slightly adapted from The Perfect Scoop, as seen on Elly Says Opa!

Note: If you freeze versus processing in an ice cream maker, the sorbet will require a bit longer to soften before scooping - about 10-15 minutes. Enjoy!
Nutrition Information
Serving size: ½ cup Calories: 83 Fat: 0 Carbohydrates: 21.5 Sugar: 19.0 Sodium: 5 Fiber: 1.8 Protein: 0.7 Cholesterol: 0
Be well,

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