Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 3. For $1.61 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This dessert has 248 calories, 2g of protein, and 1g of fat per serving. This recipe is liked by 19 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. This recipe from Beantown Baker requires lemon juice, rhubarb, strawberries, and sugar. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 59%. Similar recipes are Strawberry Rhubarb Sorbet, Roasted Rhubarb with Rose Water and Strawberry Sorbet, and Strawberry Rhubarb Yogurt Cake with Strawberry Rhubarb Rum Sauce.

Servings: 3

 

Ingredients:

1/2 tsp freshly squeezed lemon juice

3/4 pound rhubarb, trimmed

10 ounces fresh strawberries

3/4 cup sugar

Equipment:

ice cream machine

food processor

sauce pan

blender

Cooking instruction summary:

Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.

 

Step by step:


1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.


Nutrition Information:

Quickview
247k Calories
1g Protein
0.51g Total Fat
62g Carbs
9% Health Score
Limit These
Calories
247k
12%

Fat
0.51g
1%

  Saturated Fat
0.07g
0%

Carbohydrates
62g
21%

  Sugar
55g
62%

Cholesterol
0.0mg
0%

Sodium
5mg
0%

Get Enough Of These
Protein
1g
3%

Vitamin C
64mg
79%

Vitamin K
35µg
34%

Manganese
0.59mg
29%

Fiber
3g
16%

Potassium
473mg
14%

Calcium
113mg
11%

Folate
30µg
8%

Magnesium
25mg
6%

Vitamin E
0.58mg
4%

Phosphorus
38mg
4%

Vitamin B2
0.06mg
4%

Iron
0.66mg
4%

Copper
0.07mg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.71mg
4%

Vitamin B1
0.05mg
3%

Selenium
1µg
3%

Vitamin A
127IU
3%

Vitamin B5
0.22mg
2%

Zinc
0.25mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

Popular Recipes
Mascarpone Pancakes

Food Fanatic

Texas Cheese Fries

The Novice Chef Blog

S’mores No Bake Cookies

I Heart Eating

Broiled Halibut with Goat Cheese Crust

Allrecipes

Coconut Carrot Cake

Alaska from Scratch