Rhubarb Sherbet with Crushed Strawberry Sauce
Delight your taste buds with the perfect balance of tangy and sweet in this Rhubarb Sherbet with Crushed Strawberry Sauce, an irresistible summertime treat bursting with seasonal flavor. Silky rhubarb purée, whipped into airy cream, transforms into a luscious sherbet, while the vibrant crushed strawberry sauce, sweetened with honey and kissed with vanilla, adds a refreshing, fruit-forward finish. The innovative combination of rhubarb’s tartness and the natural sweetness of juicy strawberries creates a dessert that’s both elegant and easy to prepare. Ideal for sharing, this recipe pairs stunning visuals with a creamy, melt-in-your-mouth texture that will leave everyone craving seconds. Perfect for warm-weather entertaining or as a light, fruity dessert to end any meal, this sherbet recipe celebrates the best of fresh, colorful ingredients.
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Recipe Information
Ingredients
- 4 cups Rhubarb (trimmed and chopped)
- 1.5 cups Granulated sugar
- 1 cup Water
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 cup Heavy cream (cold)
- 2 cups Strawberries (hulled and chopped)
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the chopped rhubarb, 1 cup of granulated sugar, and 1 cup of water. Cook over medium heat until the rhubarb softens and breaks down, about 10-12 minutes.
Remove the saucepan from the heat and allow the rhubarb mixture to cool slightly. Once cooled, blend the mixture in a blender or food processor until smooth.
Stir in 2 tablespoons of lemon juice and set the rhubarb purée aside to cool completely in the refrigerator.
In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold the rhubarb purée into the whipped cream until well combined.
Transfer the mixture to an airtight container and freeze it for at least 4 hours or until firm, stirring every hour for the first 2 hours to ensure a creamy texture.
To make the crushed strawberry sauce, combine the chopped strawberries, honey, and the remaining 1/2 cup of granulated sugar in a medium bowl. Mash the mixture with a fork or potato masher until the strawberries release their juices and form a chunky sauce.
Stir in the vanilla extract and let the sauce sit for 10 minutes to meld the flavors.
Scoop the rhubarb sherbet into bowls or glasses and spoon the crushed strawberry sauce generously over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 363.2 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
