We got a bunch of lovely freshly cut rhubarb from a cottage who sells their excess produce in a trust hut. As we thought the mango and honey frozen youghurt was such a success we thought we would give a sorbet a try. This was easy to make and so refreshing perfect for a summery treat. I love the classic British flavours too. I felt very patriotic sat eating a dish that contained rhubarb and strawberries whilst watching the tennis on TV at Wimbledon.
- 500g fresh rhubarb, cleaned and chopped into 1 inch pieces
- 250g fresh strawberries, tops removed
- 1/2 litre of water
- 250g caster sugar
- zest 1 orange
- 1 tbsp fresh ginger, finely chopped
- pinch of salt
- Add all of the ingredients except the strawberries in a medium saucepan, bring to the boil and simmer for 5-8 minutes until the rhubarb is tender and falling apart. Take off the heat and cool for 10-20 minutes.
- Once cooled add the strawberries to the mixture, give it a stir and then blend until a smooth puree (I used the food processor),
- Place the mixture in a bowl cover with cling film and cool overnight.
- Once ready, add the puree to your ice cream maker and churn according to instructions (ours is 30 minutes)