5 Ways to Eat (and Drink) More Rhubarb Right Now

3. Strawberry-rhubarb sorbet recipe

Yields 1-1/2 quarts

Ingredients:

• 3/4 pound rhubarb (5 to 6 stalks), cut into 1/2-inch pieces
• 3/4 cup sugar
• 2 cups fresh strawberries
• 1/2 teaspoon freshly squeezed lemon juice
• 2/3 cup water

Directions:

1. In a medium saucepan, bring the rhubarb, water and sugar to a boil. Reduce the heat, cover, and simmer until the rhubarb is easily pierced with a fork.
2. Remove from the heat, and let cool to room temperature.
3. Slice the strawberries, and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
4. Chill the mixture thoroughly, and then place it in the freezer. Stir the mixture periodically throughout the freezing process.

Next: Peach-rhubarb hand pies