These recipes for strawberry rhubarb ice cream and strawberry rhubarb sorbet are easy to make and a perfect way to enjoy summer ingredients!
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.
Strawberry Rhubarb Ice Cream and Sorbet
Ingredients
Strawberry Rhubarb Puree:
- 3 stalks rhubarb, ends trimmed and sliced
- 2 cups sliced, hulled strawberries
- 1/4 cup water
- 1/4 cup granulated sugar
Strawberry Rhubarb Ice Cream:
- 1 3/4 cup half-and-half
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 3/4 cup strawberry rhubarb puree
Strawberry Rhubarb Sorbet:
- 2 cups water
- 1 cup granulated sugar
- juice of 1 small lemon
- 1 1/4 cup strawberry rhubarb puree
Instructions
Prepare 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.
Prepare Strawberry Rhubarb Ice Cream:
- Heat the half and half on medium heat in a medium saucepan. While the cream is heating, whisk the egg yolks and 1/2 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 1 3/4 cups of the strawberry rhubarb puree.
- Allow to chill completely in the refrigerator. Prepare in an ice cream machine according to manufacturer's instructions.
Prepare Strawberry Rhubarb Sorbet:
- 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 1 1/4 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Diana says
I would say yes to any roasted strawberry dessert too. Both the ice cream and sorbet look fantastic. And it was so great meeting you yesterday one the test kitchen tour. I’ve been browsing your blog and there are so many great recipes here to try! Hope to see you at another food event in the future, whether it’s in NY or DC or somewhere else!
Laura (Tutti Dolci) says
Love it, I’m glad you shared both. Gorgeous snaps! :)
Marie @ Little Kitchie says
BOTH is always the right answer :) These look so refreshing!
Jennifer @ Delicieux says
Wow, your ice cream looks amazing. And those photos are stunning!!!
Averie @ Averie Cooks says
You take the best pics of ice cream! I am always a shaky mess, knowing its going to melt, then I do worse b/c of the ‘pressure’…lol
I need a big scoop of this!
Looking FANCY says
Rhubarb and strawberries go lovely together.. i have a tea with this combination and it’s great!
Marta @ What should I eat for breakfast today says
Rhubarb is in my kitchen non stop during the season so I definitely need to make ice creams out of it as well.
Medeja says
This ice cream looks wonderful and the combination of flavors is so good!
Carolyn says
I love strawberry rhubarb ice cream and sorbet. I also love these photos!
Tieghan says
I love this ice cream and you photos! Way to go!
Rosie @ Blueberry Kitchen says
I love that you made both the sorbet and the ice cream, they both look absolutely gorgeous!
carol | a cup of mascarpone says
Happy Friday, Jen! What a beautiful sorbet to celebrate the weekend with! You even make melting sorbet look incredible!
Lindsey (Lou Lou Biscuit) says
I’m so excited to see this post! I’ve recently fallen in love with rhubarb after trying strawberry rhubarb pie for the first time, and this recipe sounds amazing! Must try it!
Georgia @ The Comfort of Cooking says
You know something… I’ve never had anything with rhubarb! That must change with this amazing sorbet… Looks scrumptious!
Brandon @ Kitchen Konfidence says
Beautiful! I’ve been obsessed recently with both strawberries and rhubarb :)