Tuesday, June 7, 2011

Strawberry Rhubarb Popsicles or Sorbet

I have a rhubarb mission. To try some new recipes I've been eyeing for years but have sadly made it to the bottom of my "these look delicious" pile. Also I have a lot of rhubarb I want to use.

I wanted something that would be light, quick, and cool. Ice cream came to mind and then I found this easy sorbet recipe. The first time I whipped it together we made popsicles and the kids loved them. The seond time I doubled the batch to make popsicles and sorbet. I like that I didn't have to deal with a dairy alternative and it is a tart yet sweet treat.

Strawberry Rhubarb Popsicles

Adapted from The Perfect Scoop

2 C rhubarb, cut into 1/2 inch pieces

2/3 C water

3/4 C sugar

1 1/2 - 1 3/4 C strawberries, sliced

Place the rhubarb, water, and sugar in a medium saucepan and bring to a boil. Reduce heat to medium low and simmer, covered, for 5 minutes. The rhubarb will be very tender and breaking apart. Allow the mixture to cool to room temperature.

Put the strawberries and rhubarb mixture in a food processor or blender and puree until smooth. Pour into popsicle moulds and freeze. If you don't have popsicle moulds you can pour it into small dixie cups and place in the freezer. After about 30 min, or when it can hold a popsicle stick upright, place a popsicle stick in the mixture and freezer until solid.

Sorbet Option

If you want to make a sorbet after blending the mixture place it in the refrigerator and chill thoroughly. Freeze it in your ice cream maker according to their instructions. You can enjoy it as soft serve immediately or freeze for a couple hours to enjoy the hardened version.

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