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
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.