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Category: Desserts

Rhubarb-strawberry sorbet

Rhubarb-strawberry sorbet
Los Angeles Times

WE PUT IN A NEW front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a "water feature" (apparently, nobody says "fountain" anymore). Of course, there's an edible component: four raised vegetable beds for growing ... Read more

Total time: 20 minutes, plus freezing time | Makes 1 1/2 quarts
Note: Adapted from David Lebovitz's "The Perfect Scoop." If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.
  • 3/4 pound rhubarb (5 or 6 thin stalks), trimmed
  • 3/4 cup sugar
  • 10 ounces fresh strawberries (about 1 1/2 cups)
  • 1/2 teaspoon freshly squeezed lemon juice

Step 1Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.

Step 2Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

Step 3Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.

Each serving:
60 calories; 0 protein; 15 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
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