Five ingredients make up this refreshing, fruity sorbet. For an even easier sorbet, skip the re-blending step at the end of the instructions and simply freeze the mixture in a metal baking pan and serve.
2 1/2cupshalved strawberries
Place water and honey in a large shallow saucepan over low heat. Stir occasionally until honey starts to dissolve into water. Stir in lemon juice. Add chopped rhubarb and cook over medium-low heat for about 5 to 10 minutes or until rhubarb softens. Remove from heat and allow to cool.
Rinse, hull, and half strawberries. Add strawberries to blender. Transfer rhubarb and remaining liquid into blender. Blend on low until completely smooth. Taste to make sure sweetness suits you, and add more honey if desired. Freezing will tame some of the sweetness.
Pour mixture into a shallow pan. Cover with foil and freeze for at least 3 hours or until frozen. Once frozen, break up sorbet into chunks and process in blender again until smooth. Transfer to airtight container and return to freezer until ready to serve.
When ready to serve, take sorbet out the freezer 5 minutes prior to allow it to soften for easier serving.