I love summer. I love the long warm days, eating juicy watermelon by the pound, and spending as much time in the water as possible. Summer’s bounty includes tomatoes, cucumbers, cherries, all the berries, but especially strawberries. I have fond memories of those little round shortcakes filled with fresh strawberries and cool-whip my mom used to make! And I still love it.
I have also grown quite fond of fresh rhubarb. Although rhubarb is a vegetable, it is often put to the same culinary use as a fruit. The leaf stalks can be used raw (I love it thinly shaved), and it tastes a lot like celery. But most commonly, it is boiled down with sugar and made into things like pies or this sorbet!
When choosing rhubarb, look for crisp stalks that are firm and tender. Try to avoid stalks that are too woody or thick. And unlike its friend, the strawberry, color doesn’t have much impact on taste.
There is some sugar in this recipe but do not reduce the amount. Sugar lowers the freezing point of water and helps prevent crystallization.
Finally, when choosing strawberries, look for the gariguette strawberry. They are the sweetest and most fragrant strawberries you’ll ever taste. If you can’t find the french variety, try to buy them locally if you can. A fresh strawberry should be firm to the touch, bright red, and free of bruises. And yellowish/green berries do not ripen at home, so remember that when you won’t think you want summer berries in December!
Basically frozen water, fruit, and sugar, a sorbet is a perfect summer dessert! This frozen base would also be great as a margarita, or daiquiri.
- 3 stalks of fresh rhubarb, washed and thinly sliced
- 1 lb stemmed and chopped gariguette strawberries
- 1/2 cup water
- 3/4 cup sugar
- 2 teaspoons orange zest (about 1 orange)
- 1 teaspoon fresh ginger, grated or minced
- 1/4 tsp salt
- In a medium saucepan, bring all ingredients to a boil. Reduce heat, cover, and simmer for 10 minutes, or until the rhubarb is quite soft. Remove from heat and let cool.
- Transfer the mixture to a blender or food processor and carefully mix until smooth. If using a blender, do so in batches so the mixture doesn’t overflow and burns you. Chill the mixture in the fridge for about 3 hours, or until cool. (About one hour in the freezer).
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- If you are not using an ice cream maker, you can also pour the mixture into a freezer-safe container and freeze. It will be ready in about 3-4 hours. Best made the day before and frozen overnight.
- Serving Size: 1 cup
Keywords: frozen sorbet, strawberry rhubarb sorbet