- 2
Ingredients
- 2 cups water, divided
- 5 stalks rhubarb, coarsely chopped
- 3/4 cup coarsely shopped fresh or frozen strawberries
- 2 cups sugar
- 2 tbsp freshly squeezed lemon juice
Preparation
Step 1
Pout 1 cup of the water into a small saucepan. Bring to simmer over low heat and add the rhubarb. Gently cook the rhubarb over low heat until it is tender and falling apart, 10-12 minutes. If the mixture starts to dry out, add more water. Pour the cooked rhubarb and the strawberries into a blender and puree. Measure out 2 1/4 cups of the puree, adding water if your puree falls short. Pour into a shallow bowl and refrigerate completely until chilled, 1 to 2 hours.
While the puree is cooling, bring the remaining 1 cup water and sugar to a boil over high heat, whisking to dissolve the sugar. Remove the syrup from the heat and pour into a shallow bowl, put in the fridge, and cool.
When both mixtures are chilled, combine and pour in lemon juice. Pour into an ice cream maker and process, then transfer to an airtight container and freeze until firm.