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Serves: 6
Preparation time: 30 minutes


  • 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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on The World Cuisine

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