I entered this recipe in a Whole Foods Market Cooking contest for “Your Best Rhubarb Recipe” and won! One of the best things about winning was having my sorbet tested and then photographed so beautifully by the talented James Ransom (above photo). I’m thrilled, and grateful to fellow blogger Suzanne @ A Pug in the Kitchen for encouraging me to enter the contest! Here’s my original blog posting:
Tart rhubarb, sweet strawberries, and zingy ginger come together in this refreshing sorbet. It gets its smooth consistency from a little Prosecco. As a refreshing dessert or palate cleanser, this is a flavorful and bright spring treat!
If you want your sorbet on the slushy & boozy side, chill it for just an hour or so in the freezer. The Prosecco flavor will be strong, and the sorbet will be somewhat soupy (see above picture). For a firmer sorbet with a subtler Prosecco flavor, freeze it for 3 hours or longer.
- 2 cups coarsely chopped rhubarb
- 2/3 cups granulated sugar
- 2/3 cups water
- 1 tablespoon grated fresh ginger
- 2 cups fresh strawberries, stems removed & chopped coarsely
- 2/3 cups Prosecco
- Combine the chopped rhubarb, sugar, water, and ginger in a small pot and bring to a boil. Let simmer, stirring occasionally, for 10 minutes, or until the rhubarb fibers have softened and melted into near-liquid state. Remove from the heat, let cool, then cover and refrigerate until chilled.
- Combine chilled rhubarb-ginger mixture and the chopped strawberries in a blender and blend until smooth. Transfer mixture to a bowl and stir in the Prosecco.
- Pour this blended mixture into a pre-chilled ice cream machine bowl and churn according to the ice cream maker directions (generally let it churn 20 to 25 minutes). Cover and transfer to the freezer and let it firm up for about 3 hours (less for a softer consistency). It can be kept in the freezer for a few days if covered well; let it warm up some before scooping.