I also have this love for rhubarb. It makes me super happy when the strange large leaves and the super sour and tangy stalks appear in my garden. I kinda feel like I want to wear the leaves as a hat and run into the kitchen to find a cup of sugar like I did when I was 5.
So, because I love homemade berry-fresh sherbet – and because it’s my birthday tomorrow I think I’ll serve you one of my all time favourite homemade sherbets made of rhubarb, strawberry and banana.
You can whip this up in a few minutes and put it in the freezer about one hour. No ice cream maker necessary.
1000 ml rhubarb stalks in small pieces
300-400ml organic sugar
200 ml water
Bring water, rhubarb and sugar to boil and let it cook for 5 minutes until rhubarb is soft.
Let cool for a few minutes.
Add
500 ml of the rhubarb sauce
1 banana
400 grams strawberries
To the blender and mix at full speed for at least 60 seconds until fluffy and smooth.
Add the sherbet to a box and let it stay in the freezer for at least one hour.
Scoop Your sherbet into dessert glass. I’ve added a pink chocolate rose and a peppermint leaf.
Add the rest of the rhubarb sauce to a bowl, you can use this as a sauce for your rhubarb-strawberry sherbet dessert or along with vanilla ice cream. Yum!
happy week! Hope to see you back soon. Make sure you sign up for email updates so you won’t miss out on future posts.
Love
Gudrun
❤️
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