Strawberry Rhubarb Sorbet

Author: Canadian Living

Vibrating with summer-fresh flavour and colour, this beautiful sorbet seems so rich that you could be fooled into thinking that it's ice cream.

  • Portion size 1 serving


  • 3 cups chopped rhubarb (fresh or thawed)
  • 1 cup granulated sugar
  • 2 cups strawberries (fresh or thawed)


In saucepan, cook rhubarb with 1/4 cup (50 mL) water over low heat for about 10 minutes or until juices are released. Stir in sugar. Increase heat to medium; cover and cook for about 5 minutes or until tender. Let cool.

In food processor, pur?rhubarb with strawberries until smooth. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm.

Break up into chunks and transfer to food processor; pur?until smooth. Place in chilled airtight container and freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream maker according to manufacturer's instructions.) Store in freezer for up to 1 day.

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Baking & Desserts

Strawberry Rhubarb Sorbet