I've been trying to use up the fruits and vegetables in the deep freeze, and today we focused on using up the frozen rhubarb. We'll have fresh rhubarb again before long, so it's silly to let the frozen stuff sit there. We made Rhubarb-Raspberry Jam, and froze several containers of it. But we still had quite a bit left so I found this recipe for a Strawberry Rhubarb Sorbet on the Canadian Living website. I just used my stick blender instead of a food processor and it worked well. It was delicious! I'm not sure why the recipe says it's good for only one day in the freezer though--I have found that it keeps well.
Strawberry Rhubarb Sorbet
3 cups (750 mL) chopped rhubarb (fresh or thawed)
1 cup (250 mL) granulated sugar
2 cups (500 mL) strawberries (fresh or thawed)
In a saucepan, cook rhubarb with 1/4 cup (50 mL) water over low heat for about 10 minutes or until juices are released. Stir in sugar. Increase heat to medium; cover and cook for about 5 minutes or until tender. Let cool.
In food processor, puree rhubarb with strawberries until smooth. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm.
Break up into chunks and transfer to food processor; puree until smooth. Place in chilled airtight container and freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream maker according to manufacturer's instructions.) Store in freezer for up to 1 day. Servings--4 cups.
8 hours ago