Celebrating a culinary adventure through the local farmer’s markets, heartburn free, along with a farmer’s market inspired Strawberry Apple Rhubarb sorbet!
I wrote this post as part of my participation in a blog tour on behalf of Johnson & Johnson Consumer Inc. McNeil Consumer Healthcare Division, the makers of PEPCID®. I received compensation to thank me for taking the time to participate. However, all opinions expressed are my own.
With this warmer weather I know farmer’s markets will soon be populating city parks, and taking up weekends with their siren’s call to take a culinary adventure.
When I was asked to be a PEPCID® Tastemaker and join in Celebrating Local Eats, I knew I wanted to celebrate with Farmer’s Market fare.
I recently happened upon a gorgeous local farmer’s market, and was blown away by all the beautiful fresh produce, not to mention the handmade jams, jellies, raw local honey, fresh pressed juices, pastries, and more! I decided to spend the day and explore…with my tastebuds.
As a total foodie, I couldn’t help myself, I browsed, and munched, and loaded up my reusable shopping bags with fresh golden and red beets, colorful heads of cauliflower, and all sorts of other goodies.
My youngest went totally crazy for the purple cauliflower. Trust me, if you want to get your kids to eat more veggies, take them to a farmer’s market, and let them pick out their favorite weirdly colored veggies!
Nestled amongst the other brightly colored veggies, I spotted some freshly picked Rhubarb! I had to buy some. I wasn’t sure what I would make, but I knew I couldn’t go home without it.
I kept browsing the stalls, and eating my way across the market, all the while thinking about what I was going to make with my rhubarb. Tarts? Pies? Jams? Oh the possibilities.
My reusable shopping bags were getting heavier and heavier. I was in foodie heaven, snagging a lemon square, a cinnamon bun, and tart at one stall, a freshly pressed lemonade from another, and plenty of produce samples to keep me happy.
I used to avoid lemonades because when I was pregnant I couldn’t eat anything without getting heartburn. It was bad. And while I no longer have constant heartburn, some of the effects lingered, and a few foods still trigger the burn: Strawberries and lemons are the biggest offenders.
Lucky for me, I have learned to always bring some PEPCID® COMPLETE® along with me. That way when luscious lemon bars, cinna buns, berry tarts, and fresh squeezed lemonades call my name (which they always do), I can indulge without heartburn being on the menu!
We all know it doesn’t matter who you are, or what you are doing, heartburn can strike at any time. Food is one of the most common triggers! And sadly, my body doesn’t care if I am just trying to enjoy some local famer’s market eats.
While this really stinks, PEPCID® products work fast and last all day or all night, so I can eat to my heart’s content during my farmer’s market culinary experience, without the discomfort of esophageal acid.
On this particular outing, I was very glad to have a bottle nestled in my purse because the lemon bar and lemonade aside, I happened upon a stand selling fresh strawberry and rhubarb sorbet! Without my PEPCID® COMPLETE® I would have had to pass due to the discomfort, remember, strawberries are one of my heartburn triggers!
But as that was not the case, I can now happily say it is a sorbet you don’t want to live without. And so I bring you my version of Farmer’s Market Strawberry Apple Rhubarb Sorbet. Obviously I figured out how to use that rhubarb!
And what an amazing way to use it too…
So grab a bowl or a cone and dig in with me!
Local Farmer's Market Eats: Strawberry Apple Rhubarb Sorbet
Ingredients
- 2 cups rhubarb washed, ends chopped off, and chopped into pieces
- 1/2 cup apple juice concentrate
- 1/3 cup raw honey you can use granulated sugar
- 4 cups strawberries (Frozen, or fresh from the farmer's market and frozen)
Instructions
- In a small sauce pan combine the rhubarb, apple juice concentrate, and raw honey, and cook on medium-high heat.
- Bring to a boil, and stir until rhubarb is softened, and breaks down, about 3-5 minutes
- Remove pan from heat, and set aside. Let cool.
- In a high powered blender, add strawberries and rhubarb mixture, and blend until there are no chunks remaining. If consistency is good, you can serve immediately, if too runny, freeze for 30 minutes to an hour, scoop and serve!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Thanks for coming along with me on my Local Farmer’s Market Eats culinary journey, for more food inspiration and to follow other local food journeys of featured tastemakers, visit @PEPCID on Instagram.
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