This Rhubarb Sorbet is creamy, tangy and sings Spring. With just a few simple ingredients, this sorbet is easy to whip up and enjoy on a warm Spring day.
Hello rhubarb! Rhubarb season is the best! The choices are endless when it comes to rhubarb desserts and breakfast treats. So, let’s start with talking about this rhubarb sorbet.
There are only a few ingredients in this recipe, which makes for an easy throw together dessert. The sugar is minimal, so the beautiful tanginess of the rhubarb can really shine through. This sorbet is fabulous to eat on its own, or to serve scoops over your favorite strawberry rhubarb pie, or a fruit galette. A wonderful Spring dessert.
What you’ll need to make rhubarb sorbet
- fresh rhubarb
- sugar
- water
- lemon juice
The process
First, grab the freshest rhubarb you can find. Then, slice it into pieces and throw into a small pot. Cover with water and stir in the sugar and lemon juice. Bring to a simmer, then let it cook for a few minutes, stirring occasionally, until the rhubarb is nice and soft. Let it cool for a few minutes.
Once the mixture has cooled, pull out your blender or food processor. Scrape the contents of the pot into the blender. Blend until completely smooth.
Place in a bowl or container and refrigerate the mixture until chilled through. I allow this to happen overnight. Once the mixture has chilled completely, churn in your ice cream maker.
So simple, a little sweet, totally smooth and irresistible.
Notes & tidbits
If you find that this mixture is not quite sweet enough to your taste, add a little more sugar, one tablespoon at a time.
Other frozen treats you’ll love
Rhubarb Sorbet
This rhubarb sorbet is creamy, tangy and sings Spring. With just a few simple ingredients, this sorbet is easy to whip up and enjoy on a warm Spring day.
Ingredients
- 5 cups rhubarb, chopped into 1/2-inch pieces
- 3/4 cup water
- 1 cup granulated sugar
- 2 teaspoons lemon juice
Instructions
- Place all the ingredients in a large pot over medium heat. Stir to combine.
Bring the mixture to a simmer, cover and let cook for about 5
minutes, stirring occasionally, or until the rhubarb is soft. Remove
from the heat and remove the cover. Let cool for at least 15 minutes. - Pour the contents into a food processor or blender. Blend until completely
smooth, about 1-2 minutes. Place the mixture in a container and place
in the refrigerator until chilled through, several hours or over
night. - Once the mixture is cold, churn in your ice cream maker according to
directions. Store in the freezer.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 75
Nutritional information is only an estimate.
Hi, Lydia! Just made your rhubarb sorbet recipe. I make it every year with the rhubarb from the garden in Stonington. However, I do add a teaspoon of orange zest, a tip I got from Brooke Dojny. Thanks so much for this sweet summertime treat. Thinking of you.
Is there any way to make this without an ice cream maker?
Yes! Place the sorbet in a container in the freezer. Stir the sorbet every few hours until frozen. It won’t be as creamy, but stirring will help prevent ice crystals.