I had a ton of rhubarb left over from the rhubarbeque, so I decided to make some strawberry rhubarb sorbet with it over the weekend. And I’m so glad I did! I haven’t made this variety of sorbet before, and it turned out AMAZING. It might have been my favorite flavor combination so far! The other sorbet flavors I’ve made so far are cherry, strawberry kiwi and raspberry. All of them have been great really, but there is just something about rhubarb that puts any food it’s in over the top in a really satisfying way. Bravo, rhubarb! Do you.
And one of the best things about sorbet is how super easy it is to make. I followed this very simple recipe from Prevention to make this batch, because I wasn’t feeling adventurous enough to experiment with different methods. So all I did was cut up the rhubarb, throw it in a medium-sized pan with some sugar and water, and boiled the combination for about ten minutes.
Once the combination was done cooking, I let it sit for about an hour before throwing it in a blender with some strawberries. After the fruit combination was blended well, I transferred the mixture over to a sorbet container.
I bought this from Amazon and they work like a charm. Get some and make your own sorbet and ice cream — you won’t regret it!
I let the sorbet do its thing in the freezer overnight. Once I checked it the next day, the sorbet was sufficiently frozen and ready to eat!
This is such an easy dessert to make. I ate a ton of it yesterday, and I can’t even regret it. It’s amazing. I just can’t handle the wonders of combining strawberries with rhubarb. Talk about a match made in heaven. Sorbet heaven, that is.
Strawberry Rhubarb Sorbet
12 oz rhubarb, washed and cut into 1/2-inch pieces
2/3 cup water
2/3 cup sugar
12 oz strawberries, sliced