I’ve always been an indecisive person. As I’ve grown older and more confident in my ways, my indecisiveness has become less about concern over making the wrong decisions and more about making sure I always make the best decision in any given situation. Does that sound ridiculous? Yes, I thought so.
For example, let’s discuss the fact that I’m sharing not one, but two strawberry rhubarb recipes today. Ice cream or sorbet? Rich and creamy or tart and intense? You can’t really go wrong with either but how does one possibly choose which to make after a delicious strawberry rhubarb puree has been created out of amazing seasonal fruit?
It’s just not possible! I polled readers on Facebook and Twitter and the results were pretty much split evenly down the middle. Half of you wanted ice cream and half of you wanted sorbet. So as you see I had no choice but to make both desserts.
And they’re really both equally fantastic. To make one or the other simply cut the recipe for strawberry rhubarb puree in half. But I suggest making both and serving them together. Because life is short.
- 3 stalks rhubarb, ends trimmed and sliced
- 2 cups sliced hulled strawberries
- ¼ cup water
- ¼ cup sugar
- 1¾ cup half and half
- 5 egg yolks
- ½ cup sugar
- 1¾ cup strawberry rhubarb puree
- 2 cups water
- 1 cup sugar
- juice of 1 small lemon
- 1¼ cup strawberry rhubarb puree
- In a large saucepan, combine the rhubarb, strawberries, water and sugar over low heat. Cover and cook, stirring occasionally, until the rhubarb and strawberries have broken down and the liquid is thick, 10-15 minutes.
- Heat the half and half on medium heat in a medium saucepan. While the cream is heating, whisk the egg yolks and ½ cup sugar together. Once the cream is simmering, slowly pour it into the egg yolks and sugar while whisking.
- Pour back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion for several minutes until the mixture is thick enough to coat the back of a wooden spoon. Stir in 1¾ cups of the strawberry rhubarb puree.
- Allow to chill completely in the refrigerator. Prepare in an ice cream machine according to manufacturer's instructions.
- Add sugar and water to a medium saucepan. Bring the mixture to a boil and allow it to simmer until the sugar is completely dissolved, approximately 5 minutes.
- Remove from the heat and allow it to cool briefly, then stir in 1¼ cups of the strawberry rhubarb puree. Allow to chill completely in the refrigerator. Prepare sorbet in an ice cream machine according to manufacturer's instructions.