The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Rhubarb-Strawberry-Ginger Sorbet

11 Comments

Photo by James Ransom

Photo by James Ransom

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:

SorbetTSTTart 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!

 

RhubarbSorbetSquareTSTIf 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.

SorbetTitledTST

Rhubarb-Strawberry-Ginger Sorbet

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.

 

 

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Author: Laura Haugen

Writer, Traveler, Foodie

11 thoughts on “Rhubarb-Strawberry-Ginger Sorbet

  1. I LOVE this! But, I’m not sure I can sneak even 2/3 of a cup of Prosecco – closely guarded by my husband. Needless to say, there are a lot of bottles of the stuff in the basement, so when the cat’s away…

  2. Does it work without the rhubarb or using something else as an alternative?

    • Sure, you can just omit the rhubarb and make a ginger-sugar syrup (or plain sugar syrup, or basil sugar syrup!), or substitute with other berries like raspberries or blackberries (I’d strain out the seeds).

  3. Oh lovely. Love the ingredients put together. Ginger just brings things together in recipes!

  4. Oh Laura this is a masterpiece! It looks great and I bet the taste has to be outstanding… now I’m itching to eat a sorbet, despite the weather is still quite chilly over here! Thanks for sharing!

  5. Such a refreshing treat, Laura! The colors are so pretty!

  6. Sorbet has got to be one of the best parts of summer! This looks amazing! The fact that it is strawberry and rhubarb has me totally hooked. Thanks so much for sharing, Laura!

  7. Pingback: Strawberry & Rhubarb Roundup | The Seasoned Traveler

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