Rhubarb and Strawberry Sorbet
Rhubarb and Strawberry Sorbet
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Rhubarb and Strawberry Sorbet

20 MIN
10 MIN
2 H
2 H
approximately 750 ml (3 cups)



  1. In a large saucepan, combine all the ingredients and bring to a boil, stirring frequently. Simmer gently for 6 to 8 minutes or until the fruit are tender.
  2. In a blender, purée the fruit until smooth. Strain if desired. Let cool. Cover and refrigerate until completely chilled, about 2 hours.
  3. Churn the sorbet in an ice cream maker, according to manufacturer's instructions. Freeze.


If you don’t have an ice cream maker, freeze the rhubarb and strawberry mixture in a pyrex dish lined with plastic wrap. Unmould and remove the plastic wrap. Cut into cubes and purée in a food processor. Return to the freezer immediately. However good, the texture of the sorbet will be coarser.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.