Strawberry Rhubarb Sorbet

Getting married is awesome for a lot of reasons. One very minor reason is that you receive lots of housewares as gifts from your friends. One of the best such gifts has been an ice-cream maker. We have already put the box to work on several great creations (largely in the hands of David Lebovitz) and tonight was another experiment and success-- strawberry rhubarb sorbet.

We're trying to cook as much of our freezer as we can before we move to Miami Beach. We had a load of very tart rhubarb from the farmers market in the freezer, already measured and chopped (leftover from several enthusiastic rounds of this recipe from Smitten Kitchen). I also uncovered a bag of Trader Joe's frozen strawberries. That was enough to make a variation on this David Lebovitz recipe:

Ingredients:
12 oz. chopped rhubarb
1/2 cup sugar
2/3 cup water
8 oz. frozen strawberries
1 tbsp Rose's sweetened lime juice from concentrate (leftover from making gimlets)

Recipe:
1: Plunk rhubarb, sugar, and water into small saucepan. Turn to highest heat until the mixture starts to boil, then turn heat down to the elusive "simmer" and keep it there for 5 minutes. (Rhubarb will probably melt into unidentifiable rhubarb mush.) Remove from heat.

2: After a few minutes, when steam is no longer rising from pot, add frozen strawberries and stir. Let frozen strawberries melt and rhubarb sauce cool. Once the whole mixture is around room temperature, put it in a blender or Cuisinart and puree till smooth. Refrigerate until dessert-time.

3: Run through ice-cream maker. Eat.

[N.B.: As you'll notice if you look at the linked inspiration, my contributions to the recipe largely consist of making it less sweet-- less sugar, fewer strawberries, and by the way my rhubarb was on the tart side. I think its better that way, but I used to eat raw lemons in college, so you shouldn't trust me.]