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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is well worth the effort, and hey, how many people do you know make their own sorbet? Let alone use rhubarb for anything? Ingredients:
•2 1/2 cups dry white wine |
•3/4 to 1 cup sugar |
•6 tablespoons honey |
•2 cups strawberries, hulled and halved |
•4 - 6 stalks of rhubarb, red parts only, sliced 1/4-inch thick |
•2 tablespoons fresh lemon juice |
Directions:
1. Combine the wine, sugar, the honey, and the strawberries and bring to a low boil over moderate heat, stirring occasionally.
2. Cook until the strawberries are flabby and pale, 10 to 12 minutes. With a slotted spoon, transfer the strawberries to a bowl. Occasionally pour juices that collect around them back into the pot.
3. Add the rhubarb and return to a low boil.
4. Cover until the rhubarb has released its juices, about 3 minutes. Uncover and simmer until the rhubarb is falling apart, 6 to 8 minutes
5. pour the mixture through a fine strainer set over a bowl;
6. let sit several minutes, mashing with a spoon to extract most of the liquid.
7. (keep the liquid to add to drinks, etc.)
8. Transfer the the rhubarb pulp and strawberries to a food processor and puree til smooth.
9. Stir 1 or 2 tablespoons lemon juice and additional sugar into the pulp according to taste.
10. Place in plastic container(s) in freezer, do in smaller batches for smaller servings
11. Once it is frozen almost solid, remove and run a fork through to break up ice crystal, stirring and mashing in turns.
12. Smooth out mixture and return to freezer for 20 min or so
13. Remove, scoop into bowls to serve.
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