Mama's Rhubarb and Strawberry Sherbet
rec.food.cooking/Z Pegasus (1995)
Yield: 6 servings

1 pint strawberries
2 cup cooked rhubarb
2 tbsp lemon juice
1/8 tsp salt
1 1/2 cups sugar
3/4 cup heavy cream

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.