*Courtesy of Karin Cole
Yields 1 quart
- ½ ounce rhubarb (5 or 6 stalks), trimmed and sliced
- 2/3 cup water
- ¾ cup granulated sugar*
- 2 tablespoons Grand Marnier or other orange liqueur (optional)
- Pinch of salt
- 10 ounces fresh strawberries (about 1 ½ cups)
- ½ tsp freshly squeezed lemon juice
- Mint, for garnish
- Cut the rhubarb into half-inch pieces.
- In a medium, nonreactive saucepan, bring the rhubarb, water, sugar, orange liqueur (if using), and salt to a boil. Reduce the heat, cover and simmer until the rhubarb is soft and tender, about 5 minutes. Cool to room temperature.
- Once the rhubarb mixture has cooled, transfer to a blender or food processor. Add the sliced strawberries and lemon juice and puree until smooth.
- Chill the strawberry-rhubarb mixture for at least 6 hours, and then freeze in an ice cream maker according to the manufacturer’s instructions.
- Garnish with mint leaves and serve with mixed berries.
If you want to use an alternative sweetener such as agave nectar, use three-quarters of the amount in place of the sugar. In this case, replace the ¾ cup sugar with ½ cup agave nectar. Taste and adjust the amount of sweetener based on your preference and the sweetness of the strawberries and rhubarb.