Strawberry Sherbet with Rhubarb Swirl
Who doesn’t think of strawberries in June? What’s growing right now and goes great with strawberries? Rhubarb! I have strawberries growing on one side of my greenhouse and rhubarb growing on the other. They come together in the kitchen often. I have this great strawberry sherbet recipe that is made with sour cream, it is so easy to make and simply divine. Well, it’s easy if you have an electric ice cream maker. We were having dinner with friends and I made the strawberry sherbet and had some rhubarb sauce in the fridge, we tried it on a bite and thought…yum! That is how strawberry sherbet with rhubarb swirl came about (and it gave me another reason to make some more sherbet). I also used half Greek yogurt in place of the sour cream. Try it either way its good.
Strawberry Sherbet with Rhubarb Swirl
1 cup chopped rhubarb
½ cup water
1 Tablespoon sugar
1 teaspoon lemon juice
In a small saucepan combine rhubarb and water; bring to a boil. Lower heat and simmer until soft 8-10 minutes. Add sugar and lemon juice stir until sugar dissolves. Cool in fridge until chilled through.
2 cups strawberries
½ cup sugar
1 teaspoon lemon juice
½ cup Greek yogurt
½ cup sour cream
In a food processor fitted with a metal blade, process strawberries with on/off bursts until chopped but not pureed. Transfer strawberries to a bowl and stir in the sugar and lemon juice. Cover and refrigerate for one hour.
After an hour add the yogurt and sour cream, stirring to combine well. Transfer the mixture into the canister of an ice cream machine and freeze according to manufacturer’s directions.
When the strawberry sherbet is done, scoop into a freezable storage container. Then gently swirl and fold in the rhubarb sauce; place into freezer until frozen.
To serve: let the Strawberry Sherbet with Rhubarb Swirl sit at room temperature for a few minutes, use an ice cream scoop to serve. If you are having trouble, like I did, run the scoop under hot tap water to warm and then scoop.
