Serves: 5
Total Calories: 235
Combine rhubarb and water in a saucepan simmer, covered, for 5 minutes or until rhubarb is soft. Purée rhubarb with sugar in a food processor or blender processing until no sugar granules remain on tongue when tasting. Pour into a bowl. Purée strawberries in food processor or blender press purée through fine sieve to remove seeds. Add berry pruée to rhubarb and mix well. Pour mixture into 2 non-metal loaf pans and place in freezer until mixture is frozen to a mushy texture but not solid. Scrape sherbet into large bowl of an electric mixer and beat until smooth and light but not melted. Scrape mixture back into pans and freeze until mushy. Beat again until it is light and smooth, then pack into freezer container with lid. Refreeze until solid. Soften sherbet for 30 minutes in refrigerator before serving.
Note: Sherbet can also be frozen in ice cream freezer according to manufacturer's instructions.
This Rhubarb-Strawberry Sherbet recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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