Strawberry-Rhubarb Sorbet

I came home from last week's market with a bag full of fresh rhubarb and a head bubbling with possibilities; crisps, compotes, pies...This is an unusual option adapted from David Lebovitz' book "The Perfect Scoop" (a terrific book for the ice cream lover - when the appropriate produce comes into season I'll post some of his other recipes such as Plum Ice Cream, Blueberry Frozen Yogurt, Green Pea Ice Cream and Basil Ice Cream - or better yet, maybe you should just go get this book!)

Strawberry-Rhubarb Sorbet

First, you make an easy rhubarb compote:

3 cups rhubarb (washed, ends and leaves trimmed, cut into 1/2 inch pieces)

2/3 cup water

3/4 cup sugar (or to taste - if you like to go light on the sugar - start with 1/2 cup and see how that tastes)

1/2 tsp freshly squeezed lemon juice

Put all of this in a non-reactive pot and bring to a boil.  Reduce heat and simmer for 10 minutes, or until the rhubarb is tender, then remove from heat and let cool.   Now just this mixture is nice to have around - delicious served on top of vanilla ice cream or with oatmeal pancakes.  To make the sorbet, slice one pint fresh strawberries into the cooled compote, and puree it all in a blender or food processor until smooth.  Chill well then freeze in your ice cream maker according to the manufacturer's instructions.