Rhubarb-strawberry-banana sorbet

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Photo: chefdecuisine.com

Prep Time:
30 minutes
Cooking Time:
0 minutes
Servings:
6


  • For the Rhubarb-strawberry-banana sorbet :
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  • main ingredients:
  • rhubarb Pageturner Cookbook
  • Pageturner Cookbook
  • strawberry Pageturner Cookbook
  • Pageturner Cookbook
  • banana Pageturner Cookbook
  •   Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
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    Ingredients

    • 1 cup peeled and diced rhubarb
      1/2 cup sugar
      2 cups strawberries, cleaned and hulled
      1 medium banana, peeled
      1 teaspoon unflavored gelatin powder
      2 tablespoons orange juice
      3/4 cup sugar
      1 cup sliced strawberries

    Directions

    In a medium saucepan, combine rhubarb and sugar.
    Stew over medium until rhubarb is tender.
    Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
    In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
    Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
    Add sugar, and stir to dissolve.
    Freeze in ice cream maker. Scoop sherbet into bowls.
    Top with strawberries.

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