- 10 oz. (about 1 cup) rhubarb, chopped
- 16 oz. (about 3 cups) fresh or frozen strawberries, quartered
- 1 1/4 cups granulated sugar
- 1/2 cup water
- Juice of 1 lemon
- 2/3 cup heavy cream, very cold
- Prepare to use ice cream maker according to manufacturer’s directions. (I put my Cuisinart bowl in the freezer at least 24-36 hours before I plan on churning the sherbet.)
- Place rhubarb, sugar, and water in a stainless steel (or other non-reactive) pan.
- Bring to a simmer and cook until sugar is dissolved and rhubarb starts to soften.
- Add the the sliced strawberries and cook for a few more minutes just to soften the strawberries a bit. Remove from heat. Let cool for 10-15 minutes.
- Transfer to a blender and puree until smooth. Strain, if desired, into a clean bowl. Add the lemon juice. Chill until very cold, about two hours.
- In a clean bowl, beat or whisk the cold heavy cream until soft peaks form. Slowly drizzle the cold fruit puree down the side of the bowl into the cream, while beating or whisking.
- Turn the ice cream maker on and pour the liquid through the feed hole. Churn until the sherbet is thick, like soft serve ice cream.
- Transfer to an airtight plastic or metal container. Press waxed paper against the surface to prevent hoar frost from forming. Freeze until firm enough to scoop.
Adapted from Cooks’ Illustrated magazine.
- Prep Time: 2 hours
- Cook Time: 10 mins
- Category: dessert