MINNEAPOLIS (WCCO) – Rebecca Koll shared these rhubarb recipes with WCCO viewers.
Rhubarb / Strawberry Sorbet
Sorbet, also called “water ice” or “Italian ice,” is ice cream without cream.
- 6 stalks of rhubarb
- 1 1/2 strawberries
- 3/4 cup sugar
- 2/3 cup water
- 1/2 t fresh squeezed lemon
Cut the rhubarb into 1/2 ″ pieces. In a medium saucepan, bring the rhubarb, 2/3 cup water and sugar to a boil (or microwave for 6 minutes). Heat to a gentle boil. Cook until rhubarb is soft and smooth. Pour into a medium bowl (or blender), add strawberries and a squeeze of fresh lemon juice. Mash all ingredients If you want a smoother texture, pour into a blender and melt.
Pour the juice either into popsicle molds or into an ice cream maker. Freeze until sorbet is set, then serve! Yum
Rhubarb / Strawberry Galette
“Galette” is a French term associated with the celebration of the Epiphany at the end of Christmas. weather This is essentially the “King’s Cake,” to celebrate the three kings. It makes a free form pastry; think of it as a one-crust pie.
- 1 premade pie crust (extra points if it’s homemade!)
- 2 cups each of rhubarb and strawberries
- 3/4 cup sugar
- 1/2 t freshly squeezed lemon juice
- 3 T flour
Preheat oven to 400 degrees.
Mix rhubarb and strawberries, sugar, lemon juice, and flour.
Line cookie sheet with parchment. Place a pie crust in the center of the cookie sheet and add the rhubarb mixture in the center of the crust. Gently fold and pleat crust with rhubarb mixture.
Bake at 400 degrees for 30 minutes. Reduce heat to 350 and continue baking until crust is golden brown (about 15 minutes). Allow the galette to set before serving (about 15+ minutes).