Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 3. For $1.61 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This dessert has 248 calories, 2g of protein, and 1g of fat per serving. This recipe is liked by 19 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. This recipe from Beantown Baker requires lemon juice, rhubarb, strawberries, and sugar. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 59%. Similar recipes are Strawberry Rhubarb Sorbet, Roasted Rhubarb with Rose Water and Strawberry Sorbet, and Strawberry Rhubarb Yogurt Cake with Strawberry Rhubarb Rum Sauce.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

Nutrition Information:

covered percent of daily need