Growing up, my parents always had rhubarb growing in their backyard. I’m not sure why, really. They never used it, and with the exception of a few neighbors gathering stalks, it was just taking up space. Correction: there is photographic evidence that my sister and I wore the giant leaves as hats. But I’m not going to show you that yet, we don’t know each other that well yet.
This week’s produce delivery arrived with a few stalks of rhubarb. I was kind of dreading this delivery because I never want to waste fresh, organic produce. However, I have no interest in strawberry rhubarb pie or jelly. Not even a crumble. Luckily, David Lebovitz was there to help with his recipe for Strawberry-Rhubarb Sorbet from “The Perfect Scoop.”
Strawberry-Rhubarb Sorbet, adapted from “The Perfect Scoop”
4 stalks of rhubarb, or 12 oz
2/3 cup of water
3/4 cup of sugar
1 1/2 cups of fresh strawberries, cleaned and trimmed
a squirt of fresh lemon juice
Clean and trim the rhubarb, slice into 1/2 inch pieces. Cut them in half if the stalks are really wide. Add the chopped rhubarb, sugar and water into a saucepan and bring to a boil. Simmer until the rhubarb is tender, about 5 minutes.
Remove from heat and cool. In the meantime, slice up the strawberries. Once the rhubarb is at room temperature, blend it with the strawberries and lemon juice. Adjust the lemon juice to your tastes. Cool the mixture before running it through your ice cream maker according to the manufacturer’s instructions.
Typically it take about 25 minutes for a sorbet to firm up in the ice cream maker, and it starts to pull away from the sides as it solidifies. In this case, I think it really needed to sit in the freezer for a few hours to get firm.