Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6


  • 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


  • 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.
Rhubarb-strawberry-banana sorbet

Add Comment

* Required information
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!