We often save leftover strawberry rhubarb sauce until we get two cups or enough to freeze into a fresh sorbet. We don’t usually start by making both recipes, but if you want our version, make the strawberry rhubarb sauce first.


  • 2 pounds strawberries, diced

  • 1/4 cup honey
  • 1 cup superfine sugar
  • pinch of salt
  • 2 cups strawberry rhubarb sauce (see recipe)


Bring fruit and sauce to boil and remove from heat. Cool. Puree all fruit and strain through fine sieve if you prefer a finer texture. Otherwise leave chunky. Add honey, sugar and salt and freeze in ice cream maker according to manufacturer’s direction. Remove and place in air tight container. Seal and freeze.



  • 4 stalks rhubarb, 1/2 inch dice, (unpeeled)
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest, optional
  • 2 cups water
  • 3 pints strawberries, diced, halves, or quaters, as preferred


Chef Note: We got the idea of just blanching, not cooking, the rhubarb for this sauce from watching Martha Stewart. The trick is to cut the rhubarb small enough to cook slightly from the hot simple syrup, which also sets its color.

Place rhubarb in medium bowl. In sauce pan, place sugar, vanilla, zest, water and half of the berries and bring to a boil; pour boiling mixture over rhubarb and allow to sit for approximately 1/2  hour or until rhubarb is just tender; chill for service. At service, place prepared strawberries in a large bowl; remove blanched rhubarb with slotted spoon and add to strawberries. Also add enough syrup as needed.

Suggested applications: over ice cream; over shortcake; with pancakes and waffles; sauce for pavlova Also makes a great sorbet.


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