12 oz (325 g) rhubarb
2/3 cup (160 ml) water
3/4 cup sugar
10 oz (280 g) fresh strawberries, rinsed and hulled
1/2 tsp freshly squeezed lemon juice

Cut off the rhubarb leaves and trim off the ends of the stalk. Wash the stalk and then cut into 1/2-inch (2 cm) pieces.

Place the rhubarb, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. It will fall apart into stringy bits. Remove from the heat and let cool to room temperature.

Slice the strawberries and puree them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.

Chill the mixture thoroughly in the refrigerator, 4 hours or overnight. Freeze it in your ice cream maker according to the manufacturer's instructions.

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