Rhubarb Strawberry Sorbet
By: Kristen Link
Published: Thursday, December 3, 2009 - 1:47pm

Ingredients




3 cups rhubarb, sliced (about 5 medium stalks)
1 pound strawberries, diced (about 2 ½ cups)
1/4 cup sugar
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons Cointreau (or other orange flavored liquor)
3/4 cup simple sugar (equal parts sugar & water combined until d

Preparation

1 In a large saucepan combine rhubarb, strawberry, 1/4 cup sugar, 1 tablespoon lime juice and 1 teaspoon lime zest. Simmer over medium-low heat until a fruit is soft and becomes liquid forms, stirring occaisonally, about 20-30 minutes. Let mixture cool until room temperature. 2 Once cooled, stir in 1 tablespoon lime juice, 1 tablespoon lime zest and all of the Cointreau. Begin adding the simple sugar one tablespoon at a time and adjusting to your taste (should be slightly sweeter than you would want the finished sorbet to be). 3 Place in a shallow tupperware container, cover and place in the freezer. To reduce ice crystals and produce a sorbet with better consistency, stir every hour for the first 4 hours and then freeze overnight. The next day, scrape the sorbet and make fluffy before pushing back down into the tupperware. 4 Before serving, place in refrigerator for 15-20 minutes so that the sorbet can soften.

About


Rhubarb Strawberry Sorbet is a cool and refreshing take on the classic strawberry rhubarb pie.  Perfect for those first warm summer days when rhubarb is plentiful, this sorbet will also become your go to dessert for barbecues all summer long.