Rhubarb-Berry Sorbet
1 pound fresh or frozen rhubarb, cut into 2-inch pieces
1 10-ounce bag frozen sweetened strawberries or raspberries (or 1 pound fresh berries, stemmed, with 1/2 cup sugar added)
2 teaspoons lemon juice
1/2 tablespoon minced candied ginger
2 tablespoons Chambord (black raspberry liqueur) or crème de cassis (black currant liqueur)
Boil rhubarb for 7 to 10 minutes. Drain, and place in food processor. Place frozen berries on top of rhubarb, and puree. Add lemon juice. Pour mixture into 1-quart metal mold, and stir in ginger and Chambord. Freeze.
Serves 4
Preparation Time: 5 Minutes
Freezer Time: 1 Hour
Hill Country Peach Cobbler »
This simple cobbler has an appealing, almost puddinglike consistency.
Beans and Cornbread »
A meal of beans and cornbread isn’t fancy, but it’s one we just plain love.
