Strawberry Rhubarb Sorbet



adapted from David Lebovitz and Lisa at Authentic Suburban Gourmet


12 oz. fresh rhubarb

2/3 cup water

3/4 cup granulated sugar

10 oz. fresh strawberries, rinsed, hulled and quartered

1 tsp fresh squeezed lemon juice


Rinse, trim the ends of the rhubarb stalks and chop each stalk into 1/2-inch pieces.  Place the rhubarb, sugar and water in a medium pot and bring to a boil.  Reduce to a simmer and cook for five minutes, until the rhubarb is tender and cooked through.  Remove the heat.  Allow the rhubarb to cool to room temperature.


Place the strawberry quarters into a blender.  Add the cooled rhubarb mixture and lemon juice.  Puree until very smooth.  Chill the mixture in the refrigerator until very cold - about 2 to 3 hours or overnight.  


Process the mixture in your ice cream maker according to the manufacturers instructions.