There are a few people on Twitter I follow but never speak to. They’re people I’m a little in awe of, so I lurk around their pages, eavesdrop on their conversations. I could interact with them but my shyness holds me back, even in the virtual world.
Abby Dodge is one of those people. She’s the author of several cookbooks, and a contributor to Fine Cooking Magazine. During one of my recent “lurking” bouts I discovered Bake Together. Bake Together came about through Twitter conversations about .. baking together. Since it would be pretty difficult to actually get together and bake, bloggers are invited to virtually bake together. Abby chooses a recipe, and bloggers each create their own version and post it. I missed the first challenge but decided to get in on the second, strawberry sorbet.
My original plan was to make strawberry rhubarb ice cream sandwiches with chocolate cookies. I don’t have an ice cream maker, but I’ve made ice cream without one before so I assumed sorbet would work too. I made the fruit puree, put it in the freezer, then blended it with an immersion blender every 45 minutes or so for 4 hours. At that point I let it freeze, just like I did with the ice cream. Unfortunately, I ended up with a block that was semi scoopable, but really too solid to consider sorbet. It tasted amazing though; the flavour of the Quebec strawberries really came through. I wasn’t going to let this go to waste.
My mind went back to the strawberry juice my mom used to make when I was young; it’s just strawberries blended with sugar and water but it’s soo good. My new plan was to make a grown up version of that. I melted the “sorbet” and mixed it with some club soda, rum and mint to make Strawberry Rhubarb Mojitos. And now Bake Together has become Drink Together.
If you have an ice cream maker, I’d really recommend making the sorbet. And if you don’t, you should try this drink!
Strawberry Rhubard Sorbet
- 3 cups chopped rhubarb
- 1 cup sugar
- 2 cups strawberries, cleaned and hulled
- In a large saucepan, bring the rhubarb and sugar to a boil, then simmer for 10-15 minutes until the rhubarb is softened. Let cool.
- In a blender, puree the strawberries. Add the cooled rhubarb to the strawberries and blend.
- Follow the manufacturers instructions on your ice cream maker to freeze the sorbet.
Strawberry Rhubarb Mojitos
- 1 cup Strawberry Rhubarb Puree
- Mint leave (about 10 per person)
- 1 cup White Rum
- Club Soda
- Simple Syrup (optional)
- In a pitcher, mix the mint leaves with some ice to muddle. Add the strawberry rhubarb puree and white rum. Top off the pitcher with club soda. If you feel it needs more sugar, and the simple syrup.