Texas Monthly: Rhubarb-Berry Sorbet

Featured in the Spring 1988 issue of Domain Magazine

Rhubarb-Berry Sorbet

Rhubarb and berries accented with ginger in a speedy sorbet leave an intriguing impression of cool and subtle fruit flavors.

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

Full story: Springtime Simplicity

Also Featured:
Veal Chops With Mushroom-Tarragon Cream
Warm Asparagus-and-Pasta Salad w ith Balsamic Lemon Vinaigrette

Produce
1 pound rhubarb (or frozen)
1 pound fresh strawberries or raspberries (or 10-oz bag frozen)
lemon

Grocery
candied ginger
sugar (if using fresh berries)

Liquor Store
Chambord or crème de cassis