Rhubarb Sorbet

Now that we've joined a CSA, and are getting a weekly supply of fresh fruit and veggies, I'm going to start getting more creative with our generous supplies. This week we received a HUGE amount of Rhubarb. We have some delicious Strawberry Rhubarb deserts already down, but this week I tried a new one. Who would have thought we'd be eating veggie sorbet?

Ingredients:

• 5 Cups sliced rhubarb
• 1 Quart water
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 Tbsp fresh lemon juice

Instructions:

• In large heavy pot, combine water and rhubarb. Boil for 10 minutes.
• Remove from heat, and strain mixture in a sieve into a bowl, pressing rhubarb to remove all liquid. Discard rhubarb.
• Add sugars and lemon juice to rhubarb liquid and mix until sugars dissolve.
  
• Chill mix in refrigerator until cool.
• Pour cooled mixture into an ice cream freezer, and prepare according to manufacturer's instruction.
  
• Spoon sorbet into a freezer safe container for storage.
  

8 servings (1/2 c. each)
Calories: 107
Fat: 0.1 g
Fiber: 0.1 g

Strawberry Rhubarb Cobbler

Yum! Fresh Springtime ingredients just beg for any excuse to be put onto the dinner table. This is an absolutely delicious and easy way to use that delicious Rhubarb. I would have made some today and put a picture up, but they only had one stick of Rhubarb at the store (egads!) and I wanted to post this for Mom ASAP. I'll try to add a picture soon.

Serves 8. Use a 9" pie plate or an 8"x8" square baking dish. It's delicious with frozen vanilla yogurt.

Ingredients:

Filling

• 1 quart strawberries, hulled
  
• 10 oz. rhubarb, 1/2" chunks
• 1/3 c. sugar
• 1 tsp vanilla
• 1 Tbsp cornstarch

Topping

• 1 c. AP flour
• 3 Tbsp yellow cornmeal
• 1/4 c. + 2 tsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/3 tsp salt
• 1/3 c. buttermilk
• 3 Tbsp unsalted butter, melted
• 1/2 tsp vanilla
• 1/8 tsp cinnamon
  

Instructions:

• Preheat oven to 400.
• Directly in the baking dish, toss together all the ingredients for the filling.
• Put the baking dish onto a cookie sheet (in case it bubbles over) and bake around 20-3o minutes, until it's hot and bubbly around the edges.
• Meanwhile, in a large bowl, mix the flour, cornmeal, 1/4 c. of the sugar, baking powder, baking soda, and salt.
• In a separate bowl, mix the buttermilk, melted butter and vanilla. This will be chunky with the melted butter clumping up. That's OK.
• In a third small bowl, mix the remaining 2 tsp sugar with the cinnamon. Set aside.
• When the filling is ready but still in the oven, stir the buttermilk mix into the flour mix until just combined (don't over mix, but try to get rid of any big pockets of flour.)
• Remove the baking dish from the oven carefully, and stir the filling.
• Dollop the topping onto the strawberry/rhubarb mixture (if you put eight dollops on top like biscuits, it makes it easier to serve evenly.)
• Sprinkle the cinnamon sugar mixture on top of the biscuits.
• Put the cobbler back in the oven, and cook until the topping is golden brown on top and the filling is hot and bubbly again (15-20 min)
• Remove from oven and cool about 15 minutes before serving.

8 servings
Calories: 210
Fat: 4.5 g
Fiber: 3 g