Best 2 Strawberry Rhubarb Sorbet Recipes

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Immerse yourself in a delightful culinary adventure as we embark on a quest to discover the ultimate recipe for strawberry rhubarb sorbet, a tantalizing dessert that captures the essence of summer's bounty. We will explore the culinary landscape, gathering insights from renowned chefs and home cooks alike, to uncover the secrets of creating a sorbet that strikes the perfect balance between sweet and tart, with a texture that is both smooth and refreshing. Whether you are a seasoned sorbet connoisseur or just starting your journey into the world of frozen desserts, this exploration will guide you towards crafting a strawberry rhubarb sorbet that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

ROASTED RHUBARB WITH ROSE WATER AND STRAWBERRY SORBET



Roasted Rhubarb with Rose Water and Strawberry Sorbet image

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

For sorbet
3/4 cup water
3/4 cup sugar
2 (1-pound) packages frozen whole strawberries (not in syrup), thawed
2 tablespoons fresh lemon juice
For rhubarb
3/4 cup sugar
1 1/2 teaspoons potato starch
1 1/2 pounds rhubarb stalks, cut diagonally into 2-inch pieces
3/4 teaspoon rose water
Equipment:
Equipment: an ice cream maker
Accompaniment: lemon-almond tuiles

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.

STRAWBERRY RHUBARB SORBET RECIPE - (4.5/5)



Strawberry Rhubarb Sorbet Recipe - (4.5/5) image

Provided by SpartyGreenMom

Number Of Ingredients 5

2 to 3 large stalks rhubarb
1 (16-ounce) package strawberries
1/4 cup maple syrup
Juice of 1/2 an orange
1 cup water

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!

Tips:

  • Use fresh, ripe strawberries and rhubarb. This will ensure the best flavor in your sorbet.
  • Freeze the strawberries and rhubarb before using. This will help them break down more easily and create a smoother sorbet.
  • Add a little bit of lemon juice or zest. This will help to brighten the flavor of the sorbet.
  • Don't over-churn the sorbet. Otherwise, it will become icy.
  • Serve the sorbet immediately, or store it in the freezer for up to 2 weeks.

Conclusion:

Strawberry rhubarb sorbet is a delicious and refreshing summer treat. It's easy to make and can be enjoyed by people of all ages. Whether you're looking for a healthy snack or a sweet treat, strawberry rhubarb sorbet is a great option.

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