Categories: frozen dessert
Ingredients
- 1 to 1 1/2 lbs. fresh rhubarb, cut into 1-inch pieces (about 5 cups)
- 1 cup water
- 2 1/2 cups superfine sugar
- 2 cups fresh, hulled strawberries
Directions
- Have two 9 × 5 inch or 8 × 4 inch loaf pans at hand.
- Combine the rhubarb and water in a large saucepan over medium heat.
- Once the water starts to bubble a bit, cover and cook for 5 minutes. The rhubarb should be softened. Let it cool slightly.
- Transfer to a food processor along with the sugar, puree until smooth, then pour into a mixing bowl. Puree the strawberries in the food processor until smooth.
- Press through a fine-mesh strainer, letting the result fall into the bowl with the pureed rhubarb. Discard the solids in the strainer.
- Divide the mixture between the loaf pans, which will be about half-full, cover with plastic wrap directly on the surface and freeze for 20 to 30 minutes, until mushy.
- Transfer the mixture to the bowl of a stand mixer or hand-held electric mixer; beat until smooth but not melted. Return to the loaf pans and freeze 20 to 30 minutes. Repeat the mixing and freezing step.
- At this point, the sherbet is ready to be transferred to a long term storage container. Freeze for at least 30 minutes and up to five days. Defrost in the refrigerator for 30 minutes before serving.
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makes about 6 cups