Strawberry-Rhubarb Sorbet
Prep time: 
Cook time: 
Total time: 
Serves: ~ 4 cups
  • 12 oz rhubarb, washed and cut into ½-inch piees
  • ⅔ cup water
  • ⅔ cup sugar
  • 12 oz strawberries, rinsed and hulled
  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.
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
Recipe by Prevention RD at