In what I would presume to be very old news by now in foodie-land, celebrity chef Bobby Flay has opened his first new fine dining restaurant in years: Gato. I’ve followed his career for years now, so of course Matt and I snagged reservations as soon as we could after Gato first opened last month. We figured it would be a luxurious, romantic date-night-out-on-the-town kind of dinner. And if you can experience that sort of thing at 6:30 pm on a Tuesday, well, then that’s what it was!
In all seriousness, the meal was insanely delicious. Service was fantastic, the décor is beautiful, and the whole night was capped off with a celebrity sighting (Tommy Hilfiger) and dessert: for me, blackberry crostata with strawberry rhubarb gelato. Oh my. Simply *divine* (the dessert, not Tommy Hilfiger. I’m more of a Ralph Lauren girl myself). Anywho….
I adored that gelato, and wanted to recreate it at home ASAP. But then I remembered that swimsuit season is rapidly descending upon us, and sorbet sounded better to my waistline. So Strawberry Rhubarb Sorbet it was! This little frozen treat is really wonderful, and so easy to pull off. The fruit really shines, and of course the color is stunning. This disappeared quite quickly in my house – I found we didn’t miss the cream of that gelato at all. Enjoy!
Source: The Perfect Scoop by David Lebovitz
12 oz. fresh rhubarb
2/3 cup water
¾ cup granulated sugar
10 oz. fresh strawberries, rinsed and hulled
½ tsp fresh lemon juice
Wipe down the rhubarb stalks and trim the ends off. Chop or slice the rhubarb into ½-inch pieces.
Place the rhubarb, water, and sugar in a medium stockpot. Bring to a boil. Reduce the heat and simmer for 3-5 minutes, until the rhubarb is tender and cooked through. Remove from the heat and let it cool to room temperature.
Slice the strawberries and place them in your blender. Add the cooled rhubarb mixture and puree until very smooth. Chill in the refrigerator until thoroughly cold. Then churn in your ice cream maker according to manufacturer’s instructions.