Strawberry Rhubarb Sorbet Recipes

Steps:

• Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 1/2-inch (2-cm) pieces.
• Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
• Slice the strawberries and purée them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• To make a lovely Red Wine-Poached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomis's recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green bean-sized strips. In a nonreactive saucepan, combine 2 cups (500 ml) red wine, 1/2 cup (100 g) sugar, 1 tablespoon honey, 1 cinnamon stick, and a pinch of ground cloves. Bring to a boil, then simmer until the wine is reduced by about one-third. Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• In a sauce pan, add the rhubarb, orange juice, water and maple syrup. Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush (about 10 minutes). Once it is mushy, turn it off the heat and let it get back to room temperature. Once at room temperature, place the mixture in a container in the fridge for a few hours. Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth. Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds. Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating. Enjoy!

Steps:

• Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
• Put rhubarb, water, and sugar in a saucepan; bring to a boil.
• Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
• Remove from heat and let cool to room temperature.
• Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

Steps:

• Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
• Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
• Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.

Steps:

• Make sorbet:
• Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
• Purée strawberries with syrup in a food processor until smooth, then force through a fine-mesh sieve into a bowl and stir in lemon juice. If mixture isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.
• Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
• Roast rhubarb while sorbet freezes:
• Preheat oven to 400°F with rack in middle.
• Whisk together sugar and potato starch in a 13- by 9-inch shallow baking dish. Add rhubarb and toss. Roast until rhubarb is just tender (not falling apart), 20 to 25 minutes.
• Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.