Strawberry and Rhubarb Frozen Dessert Offers a Cool Taste of Summer

This creamy strawberry and rhubarb dessert combines sweet berries, tart rhubarb, and whipped cream for a refreshing finish to a summer meal.

Although called a sorbet, the addition of whipping cream and sweetened condensed milk gives it a rich, smooth texture closer to a no-churn frozen dessert. The recipe serves six.

Ingredients

3 cups chopped rhubarb

1/2 cup sugar

2 cups fresh strawberries, hulled and chopped

1 tablespoon lemon juice

2 cups well-chilled 35% whipping cream

1 teaspoon vanilla

1 cup sweetened condensed milk

Fresh strawberries and cooked or candied rhubarb, for garnish

Directions

Place the rhubarb and sugar in a saucepan over medium heat.

Cook for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender and begins to break down.

Add the strawberries and lemon juice. Continue cooking for another five minutes.

Using a countertop blender or immersion blender, puree the mixture until smooth. Transfer it to the refrigerator and chill completely.

In a large bowl, whip the cold cream with the vanilla until stiff peaks form.

Gently fold in the sweetened condensed milk.

Add the chilled strawberry-rhubarb puree and fold just until the mixture is evenly combined and remains light and airy.

Pour into a freezer-safe mold or an airtight container. Cover and freeze for six to eight hours, or until firm.

Remove from the freezer about 10 minutes before serving to soften slightly.

Scoop into bowls and garnish with fresh strawberries and small pieces of cooked or candied rhubarb, if desired.