Taste the Local Difference: Select Northwest Michigan


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Mama's Rhubarb and Strawberry Sherbet,
Category	Rhubarb
Measurements and ingredients:	1 pint strawberries 2 cups cooked rhubarb 2 tablespoons lemon juice 1/8 teaspoon salt 1 1/2 cups sugar 3/4 cup heavy cream
Instructions:	Wash berries, hull and mash. Press rhubarb through seive, add remaining ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoon, beat back and forth in the tray until smooth and serve immediately.
Submitted by:	The Rhubarb Compendium

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