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Strawberry Rhubarb Sorbet Recipe


Refreshing, tasty and unique!


  • 1 c. Kitchen Kettle Strawberry Rhubarb Jam
  • 2 c. water
  • 1 c. fresh rhubarb, cut in 1/2 inch slices
  • 1/4 c. orange juice concentrate


Place all ingredients in a 2 quart saucepan. Bring to a boil, lower heat to medium and cook for 5-10 minutes or until rhubarb is very soft. Process in a food processor or blender until smooth, Chill in refrigerator for 2 hours or until completely cold. Stir mixture well, then freeze in an ice cream maker according to manufacture's instructions. For best results, place frozen sorbet in freezer for 1-2 hours before serving to harden completely. Makes 1 1/2 quarts.
*To chill mixture more quickly, sit mixture in a bowl of ice cubes.

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