Strawberry Rhubarb Confit with Maple Sorbet
Spring is prime season for cooking with this tart stalk.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- pound rhubarb, washed and cut into 1-inch pieces
- coconut sugar
- tablespoons water
- pound strawberries, washed, hulled and sliced, if large
- oat milk
- maple syrup
- teaspoon kosher or sea salt
- teaspoon almond extract