Featured as our July 2013 Recipe of the Month, we created this new recipe using fresh stalks of rhubarb from our courtyard garden – a twist on a citrus sorbet. Very refreshing!

Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely. Place mixture in a covered container and store in refrigerator overnight. Or chill over an ice bath for 30 minutes if you wish to make sorbet right away.

Using a juice extractor, juice 6-8 rhubarb stalks to make 1 and 1/2 cups of juice. When sugar mixture is cool, add rhubarb juice and chopped strawberries; stir to combine.

Pour into freezer bowl of ice cream maker. Turn machine on and mix until mixture thickens, about 25 – 30 minutes. Transfer sorbet to airtight container and place in freezer until firm, about 2 hours.

Terrific on its own. Or can be served on top of a puff pastry shell, and topped with rhubarb sauce.