It's the little things. The first rhubarb of the season makes me so happy and hopeful. And strawberries are finally arriving at the farmer's markets. Even though the weather is a bit blustery and cold out, this sorbet reminds me of sunny spring days ahead (and the unseasonably warm days before.) The thyme gives a really nice lemony taste that enhances the sweetness of the strawberry and rhubarb.
12 ounces rhubarb
2/3 cup water
3/4 cup sugar
10 ounces strawberries
1 teaspoon orange zest
Wash the rhubarb stalks and trim any bad bits. Cut into 1/2 inch pieces. Place the rhubarb, water and sugar in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
Slice the strawberries and puree them with the cooked rhubarb mixture and orange juice in a food processor until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instructions.
