- 2 to 3 hours
- 2 Quarts (8 to 10 servings)
This is a simple yet extremely refreshing recipe perfect for hot summer days, when strawberries are in peak season. This is also a great way to use an abundance of strawberries which may be in danger of over-ripening and going bad. Fresh rhubarb may not be available in summer months, but frozen will serve just fine.
This sweet treat pairs great after a heavy meal; between courses as a palate cleanser; or on its own as an evening refreshment with a glass of Provençal Rosé or Italian Prosecco.” – Colin Shine, Frank’s Americana Revival
- 4 cups rhubarb, diced (fresh or frozen)
- 3 cups granulated sugar
- 2 cups water
- 4 cups fresh strawberries, hulled & quartered
- 1 small lemon, zested
- 1 tsp lemon juice
- 1 1/2 tsp orange liqueur (Grand Marnier)
- Pinch salt
White Chocolate Bark
- 16 oz good quality white chocolate (ex: Valrhona), chopped
- 1/2 cup whole, shelled, & salted pistachios, toasted & roughly chopped
- In a pot over medium heat, combine rhubarb, sugar, and water. Simmer until sugar is fully dissolved and rhubarb is tender. Remove from heat and allow mixture to cool slightly.
- Working in batches, carefully blend rhubarb mixture with remaining ingredients in a blender. Do not overfill the blender, as hot contents may expand rapidly! Blend until smooth.
- Strain sorbet base through fine mesh strainer or cheesecloth, if available. Refrigerate for 2-3 hours, or until fully chilled.
- Churn in ice cream maker according to manufacturer’s instructions.
- Transfer to plastic air tight container and freeze until firm enough to serve.
If no ice cream maker is available, pour liquid sorbet base into a metal cake pan or other shallow, freezer safe container. Place in freezer. Every 30 minutes or so, remove sorbet pan from freezer and use a fork to fluff the ice crystals which form on the surface. Smooth the top layer and return to freezer. Repeat for up to 2 hours, until a shaved ice, or “granita” texture is reached throughout. Then puree frozen “granita” in a food processor until smooth. Store in freezer safe container, and return to freezer until firm enough to serve.
White Chocolate Bark
- Line a rimmed baking sheet with parchment paper.
- Place chocolate in a double boiler over simmering water. Be careful that the bottom of the pot (or bowl) containing the chocolate does not touch the water. This will cause the chocolate to scorch.
- Stir chocolate frequently until fully melted. Remove from heat and pour chocolate onto parchment lined sheet pan. Spread evenly with the spatula to roughly ¼-inch thickness.
- Sprinkle evenly with toasted pistachio pieces, and then press the nuts down lightly with the palm of your hand.
- Scoop sorbet into desired serving vessel. Garnish with 2-3 segments of white chocolate and pistachio bark, and a sprig of mint if available. Serve and enjoy!
Notes from the Chef:
– Rosé or Prosecco may be partially substituted for some or all of water, depending on one’s preference. The addition of alcohol will help yield an extra smooth, frozen consistency
– Herbs such as mint or basil may be lightly steeped in the warm rhubarb syrup mixture (be sure to remove before blending)
– Add an eye drop of rose water for a floral note
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