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<< Previous   of   Next >> Los Angeles Times  (click to enlarge) Rhubarb sorbet.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Tuesday, May 13, 2008 Savor a taste of spring with rhubarb-strawberry sorbet Los Angeles Times Backyard plants are producing the year's first crops of rhubarb, and what better way to use those stalks than in a gorgeous pink frozen concoction that tastes like spring? Don't worry if you don't grow it; grocery stores carry it, too. Rhubarb-strawberry sorbet 3/4 pound rhubarb (5 or 6 thin stalks), trimmed 3/4 cup sugar 10 ounces fresh strawberries (about 1 1/2 cups) 1/2 teaspoon freshly squeezed lemon juice Cut the rhubarb into half-inch pieces. If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. In a medium, nonreactive saucepan, bring the rhubarb, 2/3 cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature. Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions. Makes 1 1/2 quarts. Adapted from David Lebovitz's "The Perfect Scoop."

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