STRAWBERRY-RHUBARB SORBET
Make and share this Strawberry-Rhubarb Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -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.
Nutrition Facts : Calories 744, Fat 1.5, SaturatedFat 0.2, Sodium 19.6, Carbohydrate 187.6, Fiber 11.8, Sugar 167, Protein 5
RHUBARB SORBET
Provided by Bryan Webb
Categories Food Processor Ice Cream Machine Dessert Valentine's Day Low Sodium Frozen Dessert Summer Vegan Rhubarb Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
- Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
ROASTED RHUBARB WITH ROSE WATER AND STRAWBERRY SORBET
Provided by Melissa Roberts
Categories Ice Cream Machine Dessert Roast Passover Strawberry Spring Summer Healthy Kosher Kosher for Passover Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make sorbet:
- Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
- Purée strawberries with syrup in a food processor until smooth, then force through a fine-mesh sieve into a bowl and stir in lemon juice. If mixture isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
- Roast rhubarb while sorbet freezes:
- Preheat oven to 400°F with rack in middle.
- Whisk together sugar and potato starch in a 13- by 9-inch shallow baking dish. Add rhubarb and toss. Roast until rhubarb is just tender (not falling apart), 20 to 25 minutes.
- Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.
RHUBARB SORBET
An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.
Provided by Mac
Categories Sorbet
Time 9h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
- Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
- Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 27.7 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 23.5 mg, Sugar 25.6 g
STRAWBERRY RHUBARB SORBET RECIPE - (4.5/5)
Provided by SpartyGreenMom
Number Of Ingredients 5
Steps:
- In a sauce pan, add the rhubarb, orange juice, water and maple syrup. Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush (about 10 minutes). Once it is mushy, turn it off the heat and let it get back to room temperature. Once at room temperature, place the mixture in a container in the fridge for a few hours. Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth. Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds. Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating. Enjoy!
STRAWBERRY-RHUBARB SORBET
Steps:
- Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 1/2-inch (2-cm) pieces.
- Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
- Slice the strawberries and purée them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Perfect Pairing
- To make a lovely Red Wine-Poached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomis's recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green bean-sized strips. In a nonreactive saucepan, combine 2 cups (500 ml) red wine, 1/2 cup (100 g) sugar, 1 tablespoon honey, 1 cinnamon stick, and a pinch of ground cloves. Bring to a boil, then simmer until the wine is reduced by about one-third. Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.
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STRAWBERRY AND RHUBARB SORBET {SUGAR FREE}
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- Add cleaned strawberries and diced rhubarb to a pot or sauce pan along with honey and water. Bring it to a simmer, and leave it to simmer under a lid for about 5 minutes or until the rhubarb has softened.
- Transfer the fruit mixture to a food processor along with the lemon juice, and pulse into a smooth puree. Pour into an ice cream maker and follow the instructions on the appliance.
- If you don’t have an ice cream maker, you should pour it into a freezer safe container and place it in the freezer. Stir through the sorbet every 30 minutes for the first 3 hours to allow it to freeze through evenly. After 3-4 hours it should be ready to serve, or you can leave it frozen for up to several months.
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- Combine all of the ingredients in a medium sized pot over medium heat. Bring to a simmer, stirring frequently to prevent burning. Cook just until the rhubarb softens, about 5 minutes.
- Remove from heat and purée in a blender or with an immersion blender. If using a blender, do so in batches so the mixture doesn't overflow and burn you.
- At this point, you can either strain the purée by pressing it through a fine mesh sieve to remove any remaining fibers, or you can refrigerate it it straight away in a sealed container. If your rhubarb is older and fibrous, or if you don't want the odd streak of unblended fruit, then straining is for you. Otherwise, straining isn't necessary.
- Chill the purée for 2-3 hours, or until cold. Pour into the ice cream maker and churn according to the manufacturer's instructions. Transfer it to a 9"x5" loaf pan and freeze until firm and scoopable, about 3 hours. To serve, dip an ice cream scoop into a cup of very hot water, wipe dry and then scoop. Store in a sealed container in the freezer away from the door for up to 2 weeks.
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