You might call me slow on the uptake, but it wasn’t until I did some light reading here at foodgardening.com that I realized my new favorite kitchen gadget, an ice cream maker, could also whip up some refreshing sorbet. I always knew sorbet was a healthier option compared to ice cream, but it took our own Amanda MacArthur’s insistence on substituting strawberry chocolate chip sorbet for Ben & Jerry’s Cherry Garcia ice cream to really drive the point home. That got me thinking—if sorbet could be just as delightful as ice cream, why not take some inspiration from my favorite pies to create new sorbet flavors?
As I pondered this, the idea of turning a delicious strawberry rhubarb pie into a refreshing sorbet struck me like a bolt of culinary lightning. Fortunately, with gardening guides on both rhubarb and strawberries available, I already had some familiarity with these crops. Full disclosure: I grow strawberries, and this year’s crop was particularly promising. Although I haven’t tried my hand at rhubarb yet, my success with this recipe just might convince me to give it a go in the future.
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So, without further ado, here’s my complete recipe for a Strawberry Rhubarb Sorbet that I believe will knock your socks off!
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Homemade Strawberry Rhubarb Sorbet
A refreshing garden-to-table treat that combines the sweetness of strawberries with the tartness of rhubarb for a perfect summer dessert.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Desserts
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 cup rhubarb, chopped
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional, for added sweetness)
Instructions
- Prepare the Fruits: Start by washing the strawberries and rhubarb thoroughly. Hull and chop the strawberries, and chop the rhubarb into small pieces.
- Cook the Rhubarb: In a medium saucepan, combine the rhubarb, water, and sugar. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the rhubarb is very soft and the sugar is fully dissolved.
- Combine and Blend:
- Remove the saucepan from heat and let it cool slightly. Add the chopped strawberries to the mixture. If you like your sorbet extra sweet, you can stir in the honey at this point.
- Use a blender or an immersion blender to puree the mixture until smooth.
- Strain the Mixture: For a smoother sorbet, you can strain the mixture through a fine-mesh sieve to remove any seeds or fibrous bits. Press the mixture with a spatula to extract as much liquid as possible.
- Chill the Mixture: Transfer the mixture to a bowl and stir in the lemon juice. Cover and refrigerate until completely chilled, about 2-3 hours or overnight.
- Churn the Sorbet: Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Freeze and Serve:
- Transfer the churned sorbet to an airtight container and freeze for at least 2 hours, or until it reaches a scoopable consistency.
- Scoop the sorbet into bowls or cones, and enjoy the taste of your favorite pie transformed into a refreshing summer treat!
There you have it! A strawberry rhubarb sorbet that’s not only a nod to your favorite pie but also a delightful way to celebrate the flavors of your garden.
Preparing Your Garden-Fresh Ingredients
As a gardener, there’s nothing quite like using your own homegrown produce in your recipes. If you’re planning to make this Strawberry Rhubarb Sorbet with fruits from your garden, here are some tips to ensure you get the best results:
Harvesting and Preparing Strawberries:
- Timing is key: Pick strawberries when they’re fully ripe – they should be completely red with no white or green areas. They’re sweetest when harvested in the morning after the dew has dried.
- Gentle handling: Use your thumb and forefinger to pinch the stem about half an inch above the berry. Pull with a slight twisting motion to separate the fruit from the plant.
- Don’t wash until ready to use: Strawberries are prone to mold, so it’s best to wait until just before you’re ready to make the sorbet to wash them. When you do, use cool water and be gentle to avoid bruising.
- Hulling: Remove the green leafy cap and the white part underneath. A strawberry huller or the tip of a paring knife works well for this.
Harvesting and Preparing Rhubarb:
- Harvest time: Rhubarb is typically ready for harvest in late spring or early summer. Choose stalks that are at least 10 inches long and have a vibrant color.
- Proper technique: Grasp the stalk near the base and pull it away from the plant with a gentle twist. Alternatively, you can cut it at soil level with a sharp knife.
- Remove leaves: The leaves of rhubarb are toxic, so be sure to remove them completely. Cut them off right where they meet the stalk.
- Cleaning: Rinse the stalks under cool running water and pat dry. Trim off any blemished areas.
- Chopping: Cut the rhubarb into small, even pieces (about 1/2 inch) to ensure it cooks evenly in the recipe.
Storage Tips:
If you’re not using your harvested fruits immediately, proper storage is crucial:
- Strawberries: Store unwashed berries in a single layer in a paper towel-lined container in the refrigerator. Use within 2-3 days for best quality.
- Rhubarb: Wrap stalks in damp paper towels and place in a plastic bag in the refrigerator. They should last for about a week.
Flavor Variations:
One of the joys of gardening is experimenting with different varieties. Consider trying:
- Different strawberry varieties: Each type has its own unique flavor profile. Alpine strawberries, for instance, have an intense, almost pineapple-like flavor that could add an interesting twist to your sorbet.
- Colored rhubarb: While the flavor doesn’t change significantly, using a vibrant red rhubarb variety can give your sorbet a beautiful deep pink color.
Balancing Sweetness and Tartness:
The sweetness of your homegrown fruits can vary based on factors like weather conditions and harvest time. You may need to adjust the sugar in the recipe accordingly:
- If your strawberries are particularly sweet, you might reduce the sugar slightly.
- If your rhubarb is very tart, you might want to add a bit more sweetener.
Always taste your fruit mixture before churning and adjust as needed.
Using Frozen Fruit:
If you have an abundance of strawberries or rhubarb, consider freezing some for future use:
- Strawberries: Hull and slice before freezing on a baking sheet. Once frozen, transfer to a freezer bag.
- Rhubarb: Chop into pieces and freeze in a single layer before bagging.
Frozen fruits can be used directly in the sorbet recipe, which is perfect for enjoying this treat even when these fruits are out of season.
By using homegrown ingredients, you’re not just making a delicious dessert – you’re creating a true garden-to-table experience. The freshness and flavor of fruits picked at their peak will elevate your sorbet to new heights, making it a perfect showcase for your gardening efforts. Enjoy the process of nurturing your plants from seed to harvest, and then transforming that harvest into a refreshing summer treat!
If you make this Strawberry Rhubarb Sorbet, I’d love to hear what you think!
