Okay so I tried my home milled wheat again. This time it rose twice as high and was quite edible…dare I say it GOOD? I still have a way to go because twice as high means it was four inches tall as opposed to two. I’m going to attempt soaking the flour for 24 hours to help it release the gluten and there is something about phytylates (ha-autocorrect wanted to put ‘pouty lattes’). Anyhow, patently pouty lattes are bad so I need to get them out of there or not let them go or something. Who knew bread making involved so much science? I LOVE it!
But I did make a super awesome sorbet last night. I love rhubarb and I love strawberries. So I made a strawberry rhubarb sorbet that is MOST awesome!
Strawberry Rhubarb Sorbet
Serves 8 or so
2 stalks rhubarb (about 2 cups diced)
3 cups sliced strawberries
1/2-1 cup sucanat (dried cane sugar juice) or honey
1/2 cup or so water
2 tbs orange, lemon, or grapefruit juice
Put rhubarb, water, half cup sugar, and citrus in pot or microwave and cook down. Cool it down in the fridge overnight if you can.
Cut and sugar strawberries, if needed. Mine were so sweet they didn’t need anything. Sugar will help to bring some of the juice out.
Mix strawberries and rhubarb together and taste. Add sugar if needed to taste.
Put into ice cream maker bowl and let it do its ice cream thang. If you don’t have an cream maker, you can out it in the freezer and stir once an hour until its the right consistency.
No, I do not strain it out because rhubarb has so much awesome fiber and that’s hella good for you.