The marriage of strawberries and rhubarb is truly one made in heaven. Of all fruit combinations, this one is my all-time favourite. The recipe can be easily halved.

Ingredients

• 450 grams rhubarb
• 2 cups sugar
• 2 cups water
• 6 cups chopped fresh strawberries (about 3 punnets)
• 6 tblsp lemon juice
• Grand Marinier to taste

Method

1. Simmer the rhubarb and water in a saucepan stir over a low heat until the rhubarb is well and truly cooked. Add the sugar and stir until dissolved. Cool, then sieve and then chill the syrup overnight in the refrigerator.
2. Puree the strawberries into a food processor with the lemon juice and then pour in the rhubarb sugar syrup.
3. Freeze in an icecream machine according to the manufacturer's instructions or if you are doing it by hand, place the sorbet into a lidded freezer-proof container and freeze 4 hours. Remove and beat, preferably with a hand-held mixer for 1-2 minutes until slushy. Return to the freezer and repeat 2-3 times more. The more often you do this step over a period of 24 hours the smoother you sorbet will be.
4. Serve with fresh strawberries soaked in Grand Marnier and accompany with the Chocolate and Coconut Shortbread Thins (see recipe on our website).