Recipe - Strawberry And Rhubarb Sorbet With Mint

2 One fourth pound Rhubarb; trimmed, cut or sliced up
2 One half cup Sugar
2 teaspoon Vanilla extract
1 cup Water
2 pt Strawberries; hulled and
Sliced
1 One half cup Orange juice
2 tablespoon Fresh mint; minced

Recipe by: John Ash, Cooking Right, TVFN Preparation Time: 1:00 In a
nonaluminum saucepan, combine the rhubarb, the sugar, the vanilla extract
and the water. Bring to a boil over high heat, reduce the heat to a simmer
and cook for 20 minutes. The rhubarb should be very tender and falling
apart. Carefully transfer the rhubarb to a food processor or blende and
puree until smooth. You may need to do this in batches and begin by pulsing
or flicking the on and off switch of the blender. Transfer the rhubarb
puree to a bowl.

Add the strawberries and orange juice to the processor or blender and pulse
or blend until smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. This may be done overnight

Freeze the mixture in an ice cream maker according to the manufacturer's
directions. Add the mint while the mixture is freezing. Store in an airtigh
container in the freezer for at least four hours or overnight before using.

Yields 16 servings

Posted to Master Cook Recipes List, Digest #109

Date: Wed, 5 Jun 1996 12:24:41 0700 (PDT)

From: PatH phannema@wizard.ucr.edu