Photo Credit: Aaron Colussi

Strawberry Rhubarb Confit with Maple Sorbet

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Spring is prime season for cooking with this tart stalk.

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Strawberry Rhubarb Confit with Maple Sorbet

Strawberry Rhubarb Confit with Maple Sorbet

Spring is prime season for cooking with this tart stalk.
Course: Dessert
Keyword: confit, dessert, johnson and wales, johnson and wales university, maple, rhubarb, sorbet, strawberry, vegan, vegetarian
Servings: 4
Calories: 205
Author: Leilah Rice, Thomas Grabe, Amanda Fischer, Julianne Williams, Kevin Knaus and Chef Adam Sacks

Ingredients

  • 1 pound rhubarb, washed and cut into 1-inch pieces
  • ¾ cup coconut sugar
  • 2 tablespoons water
  • ½ pound strawberries, washed, hulled and sliced, if large
  • 3 cups oat milk (can also use coconut, cashew or vanilla soy milk)
  • 2/3 cup maple syrup
  • 1/8 teaspoon kosher or sea salt
  • ¼ teaspoon almond extract

Instructions

  • Place rhubarb in a medium saucepan. Add sugar and water; stir to combine.
  • Cover, and simmer over medium-low heat until rhubarb is tender, 5–7 minutes, shaking pan occasionally to prevent sticking. (If you stir, rhubarb will break up.) Remove from heat, and fold in strawberries.
  • To make sorbet, combine milk, maple syrup, salt and almond extract in an ice cream maker or bowl. Freeze according to ice cream maker’s instructions, or place in a loaf pan and freeze 4 hours to overnight.
  • To serve, spoon sorbet into small bowls and top with warm or chilled strawberry rhubarb confit.

Notes

Live Naturally is excited to partner with Johnson & Wales University (JWU). Leilah Rice, Thomas Grabe, Amanda Fischer, Julianne Williams, Kevin Knaus and Chef Adam Sacks (L to R) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

Nutrition

Calories: 205kcal | Carbohydrates: 49g | Protein: 1g | Sodium: 23mg | Fiber: 2g | Sugar: 43g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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