Strawberry Sorbet with Rhubarb Sauce
recipe

Preparation Time: 30 minutes (plus chilling time)
Serving Size: 4 servings
Ingredients:
- Strawberry Sorbet:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 vanilla bean
- 1 1/8 pounds fresh or frozen strawberries
- 1/2 cup glucose syrup
- 2 egg whites
- Rhubarb Sauce:
- 1/2 pound rhubarb
- 1/2 cup water
- 1/2 cup sugar
- a hint of vanilla
- Fresh strawberries for garnish
Instructions:
1. Prepare the strawberry sorbet:
- In a saucepan, bring the water and sugar to a boil.
- Split the vanilla bean and add it to the mixture, cooking until the sugar dissolves.
- Remove from heat and allow to cool.
- Puree the strawberries and mix them with the cooled syrup and glucose syrup.
- Whip the egg whites until frothy and fold them into the strawberry mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
2. Make the rhubarb sauce:
- Chop the rhubarb into small pieces.
- In a saucepan, bring the water and sugar to a boil, then add the rhubarb and cook until tender.
- Stir in the vanilla and mix well.
- Allow to cool.
3. Serve the strawberry sorbet with the rhubarb sauce drizzled on top and garnish with fresh strawberries.
Nutritional Information (per serving):
Calories: 210
Fat: 0g
Carbohydrates: 55g
Protein: 2g
Sugars: 40g
Fiber: 2g

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