In Maine for sure, spring is heralded by Grandma’s (or Memere’s) homemade strawberry rhubarb pie, with a latticework crust carefully criss-crossing a tart and sweet filling.
This sorbetto is our homage to the filling of that wonderful tradition. We twist our field-fresh strawberry balsamic recipe with stalks of rhubarb for a frozen treat that’s only available during the gleeful stretch between spring and summer.
This seasonal flavor is made in June of each year.
