Strawberry Rhubarb Sorbet with White Chocolate & Pistachio Bark

    Colin Shine
    Frank's Americana Revival

    • 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

    strawberry
    Satisfy your sweet tooth with the Strawberry Rhubarb Sorbet from Frank's Americana Revival.

    Ingredients

    Sorbet

    • 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

    Directions

    Sorbet

    1. 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.
    2. 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.
    3. Strain sorbet base through fine mesh strainer or cheesecloth, if available. Refrigerate for 2-3 hours, or until fully chilled.
    4. Churn in ice cream maker according to manufacturer’s instructions.
    5. 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

    1. Line a rimmed baking sheet with parchment paper.
    2. 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.
    3. 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.
    4. Sprinkle evenly with toasted pistachio pieces, and then press the nuts down lightly with the palm of your hand.

    To Serve

    1. 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

    Support Your Local Chef

    Frank’s Americana Revival & White Star Bar

    River Oaks

    3736 Westheimer Rd
    Houston, TX 77027  |  Map

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