Strawberry-Rhubarb Sorbet

Name: Strawberry-Rhubarb Sorbet
Yield: makes about 1 quart (1 liter)
Ingredients: 12 ounces (325 g) rhubarb; 2/3 cup (160 ml) water; 3/4 cup (150 g) sugar; 10 ounces (280 g) fresh strawberries, rinsed and hulled; 1/2 teaspoon freshly squeezed lemon juice

December 9, 2011

One of the funniest (albeit most excruciating) things I’ve ever seen was a videotaped appearance of a cookbook author making a rhubarb pie on a live morning television show. Just as the cameras began rolling, the cocky, self-assured host looked at his guest and blurted out, “I hate rhubarb. I mean, I really hate it.” The poor dear continued to make her rhubarb pie, but it was easy to see that his constant grousing was taking its toll on her as she baked, bantered, and defended her delicious-looking pie for a few painful on-air minutes. If it were me, I would have taken a different approach. With the cameras rolling, I would have ordered him out of the studio and pulled another person into the kitchen who looked forward to the first rhubarb in the spring with the same anticipation that I do. Look for stalks that are bright red, which will make the most enticingly colored sorbet. The flavor of the gently stewed ruhubarb with fresh strawberries will remind you why this combination is so beloved by almost everyone, including me.

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