RHUBARB-STRAWBERRY SORBET

RHUBARB-STRAWBERRY SORBET

This recipe is adapted from David Lebovitz’s “The Perfect Scoop.” If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.

3‚Ñ4 pound rhubarb (5 or 6 thin stalks), trimmed

3‚Ñ4 cup sugar

10 ounces fresh strawberries (about 11‚Ñ2 cups)

1‚Ñ2 teaspoon freshly squeezed lemon juice

Cut the rhubarb into half-inch pieces. 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.

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

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

Servings: Makes 11‚Ñ2 quarts.

Each serving: 60 calories; 0 protein; 15 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 1 milligram sodium.