Finally doing something with some of my rhubarb! The fruit that thinks it’s a vegetable, or is it the vegetable that looks like a fruit? One of those things I do sorta wonder who first looked at it and thought hey maybe we could eat that. Anyway, some rhubarb has a nice reddish color, mine not so much. Wonder if it’s the variety or maybe it’s deficient in something.
Another common thing is for it to be paired with strawberries, which was the case in this sorbet from David. The rhubarb is cooked first, with sugar of course, then pureed with the strawberries. It was pretty thick even before freezing, and came out pretty creamy for a non-dairy recipe.
So nice texture wise, but a bit more rhubarb-y than I was expecting, not particularly strawberry-y, except for the color and that I knew there were strawberries in there ’cause I made it. First impression I wasn’t super excited. I’m glad I tried making it, but don’t know that I’ll rush to (or ever) make it again.