My blog turns SEVEN tomorrow! Happy blogiversary to me! This is where my husband totally snickers at the ridiculousness of celebrating a blog birthday, but…but…7 years! Recall, he’s the one that didn’t think I’d blog for longer than a week.
Hmmmmmmmmmm…..1,821 blog posts later. WRONG. My blog has been in existence for just a few weeks more than my marriage – it’s easy to remember. 😉
On Friday, I’m going to do a whole post on my blog and how it has changed over the years…but for now, let’s get a little summer-y. Rhubarb is in season for…not long enough, so it is time-sensitive that this post goes live.
Not only is there the rhubarb that will be out of season in the blink of an eye, but strawberry season isn’t all that long, either. Sure, you can get strawberries year-round, but at least in Michigan, local strawberry picking is 3-4 weeks, tops. We happened to go you-pick the very first weekend, but we’ll probably have to go back this weekend or next after the fruits have had a bit more time to mature and ripen.
P.S. How cute was my little Shea bug strawberry picking?
Anyway, I thought I’d botched this recipe entirely because I didn’t read it correctly. Rather than using my ice cream maker to process the chilled mixture, I just froze it instead. The great part is that that worked just fine!
The bad news? I had to be patient while it softened just a bit on my kitchen counter. I’m not patient when it comes to dessert, that’s for sure. Refreshing and just sweet enough, you’ll love this strawberry-rhubarb delight!
Note: If you freeze versus processing in an ice cream maker, the sorbet will require a bit longer to soften before scooping – about 10-15 minutes. Enjoy!