Strawberry Rhubarb Confit with Maple Sorbet

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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:

Calories: 205kcal

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.

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