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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

1 cup peeled and diced rhubarb
1/2 cup sugar
2 cups strawberries, cleaned and hulled
1 medium banana, peeled
1 teaspoon unflavored gelatin powder
2 tablespoons orange juice
3/4 cup sugar
1 cup sliced strawberries

In a medium saucepan, combine rhubarb and sugar. Stew over medium until rhubarb is tender.
Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain. In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes. Warm gelatin over low heat.
Stir into rhubarb-strawberry puree. Add sugar, and stir to dissolve. Freeze in ice cream maker.
Scoop sherbet into bowls. Top with strawberries.

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