*  Exported from  MasterCook  *
                  Strawberry and Rhubarb Sorbet with Mint
 Recipe By     : John Ash, Cooking Right, TVFN
 Serving Size  : 16   Preparation Time :1:00
 Categories    : T V F N
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  pounds        rhubarb -- trimmed, sliced
    2 1/2  cups          sugar
    2      teaspoons     vanilla extract
    1      cup           water
    2      pints         strawberries -- hulled and sliced
    1 1/2  cups          orange juice
    2      tablespoons   fresh mint -- minced
 In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla
 extract and the water. Bring to a boil over high heat, reduce the heat to a
 simmer and cook for 20 minutes. The rhubarb should be very tender and
 falling apart. Carefully transfer the rhubarb to a food processor or blender
 and puree until smooth. You may need to do this in batches and begin by
 pulsing or flicking the on and off switch of the blender. Transfer the
 rhubarb puree to a bowl.
 Add the strawberries and orange juice to the processor or blender and pulse
 or blend until smooth. Combine the strawberries with the rhubarb. Chill the
 mixture in a refrigerator until thoroughly cool. This may be done overnight.
 Freeze the mixture in an ice cream maker according to the manufacturer’s
 directions. Add the mint while the mixture is freezing. Store in an airtight
 container in the freezer for at least four hours or overnight before using.
 Yields 16 servings
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 from phannema@wizard.ucr.edu in S. Calif.