Strawberry-Rhubarb Sorbet Recipe

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Ingredients:

Serving

12 oz rhubarb
2/3 cup water
3/4 cup sugar
10 oz fresh strawberries, rinsed and hulled
1/2 tsp fresh lemon juice

Directions:

Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into 1/2 -inch pieces.
Put rhubarb, water, and sugar in a saucepan; bring to a boil.
Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
Remove from heat and let cool to room temperature.
Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s directions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	64.1 Kcal (268 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.68mg	0%
Potassium	177.24mg	4%
Total Carbs	16.23g	5%
Sugars	13.23g	53%
Dietary Fiber	1.56g	6%
Protein	0.78g	2%
Vitamin C	24.4mg	41%
Calcium	44.4mg	4%

Amount Per 100 g
Calories	58.61 Kcal (245 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.45mg	0%
Potassium	162.05mg	4%
Total Carbs	14.84g	5%
Sugars	12.1g	53%
Dietary Fiber	1.43g	6%
Protein	0.71g	2%
Vitamin C	22.3mg	41%
Calcium	40.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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