Wednesday, July 13, 2011

Sweet and Simple Strawberry Rhubarb Sorbet

If you hail from the Pacific Northwest, you get the whole rhubarb thing. It's always the first to mature and a sure sign that summer is just around the corner. And the leaves! They're oh so magical and larger than life. Don't eat them though, they contain various poisonous toxins. Did you know that rhubarb is also a "strong laxative"? TMI? Maybe, but good to know! Anyways, this was the first year I harvested my own rhubarb. This giant mop of greens all started from a couple measly stalks I dug up from my grandma's yard last year. How wild is that?!

For the past two weeks we've been getting the most flavorful strawberries I have ever laid my tastebuds on in our CSA box. They are so naturally sweet and pure bliss to gobble up. It doesn't look like we'll be getting them in our box again anytime soon, but I'm sure thankful for the times we've shared. To commemorate, I crafted a sweet and simple strawberry sorbet. At only 60 calories per serving, this is a healthy way to take in the first fruits of summer harvest (by the way, rhubarb is considered a vegetable). If you don't have an ice cream maker, here are some alternative methods to freezing your ice creams and sorbets.

Sweet and Simple Strawberry Rhubarb Sorbet
3/4 pound rhubarb (5 or 6 thin stalks), trimmed
3/4 cup sugar
10 ounces fresh strawberries (about 1 1/2 cups), get the most flavorful ones you can find!
1/2 teaspoon freshly squeezed lemon juice

Cut the rhubarb into half-inch pieces. If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. 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. This is also a perfect time to pull out a spoon and enjoy some rhubarb-y goodness!

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

Note: It is important to make sure you are using the most flavorful strawberries you can find. This will affect the outcome of your sorbet. If your strawberries are not very sweet, try slicing and covering them in a tablespoon of sugar. Let them sit for 30 minutes and then puree.

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

This is a fat free and low calorie dessert with only 60 calories per half-cup serving.

Recipe:, Adapted from David Lebovitz's "The Perfect Scoop."
Nutrition facts:


  1. haha. I love the laxative comment. Yes, good to know. BTW: I'd have better comments if you had me over to taste some of this stuff ;)

  2. I'm dreaming up some new ice cream flavors. I'll bike some your way on the next go-around!

  3. Mom made it in the post!! I'm going to miss my garden beds. :(

  4. I added some blackberries to this because I had fresh ones from the market and I used blue agave syrup instead of sugar, it came out pretty nice, but you didn't use any more water then the 2/3 C added to the rhubarb? My mixture seemed like it needed a little more liquid or it would be very concentrated.

    1. Blackberries sound delicious! I haven't made this since last summer, but I wouldn't guess I added more than 2/3 cup of water since that's what I wrote down. I bet it depends on the rhubarb—I'm sure the water content can vary. I hope I can get around to making this again soon!


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