This refreshing rhubarb sorbet is a sweet and tart frozen treat bursting with tangy rhubarb flavor. It’s made with just four ingredients and doesn’t require an ice cream machine. Whether you freeze it in a simple loaf pan or churn it in an ice cream maker, you’ll end up with a smooth, tangy sorbet that’s light, bright, and perfect for warm days.
If you're looking for an easy, fruit-forward rhubarb recipe, this is one you’ll want to make on repeat all spring and early summer. Just like in our rhubarb crumble cake, rhubarb muffins, strawberry rhubarb pies, and rhubarb bars, it showcases the natural tartness of rhubarb in a way that’s balanced and beautifully simple.
Sorbet is a simple, frozen dessert that's made with just fruit, sugar, water, and a bit of acid. It's easy to make, and is a spring and summer favorite alongside our blueberry sorbet and coconut sorbet!
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Why You'll Love This Recipe
- Natural color – The more red the stalks, the brighter the color! The color continues to build as the mixture chills before blending.
- No eggs or dairy – Unlike rhubarb ice cream, sorbet is made completely with the fruit or vegetable, sugar, a touch of citrus, and water!
- Make-ahead friendly - Once frozen, this rhubarb sorbet keeps for a couple of weeks tightly covered in the freezer!
Ingredients
- Rhubarb. Rhubarb gives this sorbet its signature tart flavor and gorgeous pink hue.
- Water. Helps cook down the rhubarb and blend everything smoothly.
- Granulated sugar. Sweetens the sorbet and helps keep the texture smooth once frozen.
- Lemon juice. Brightens the flavor, enhances the natural tang of the rhubarb, and also prevents any discoloration.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap lemon juice for lime or orange for a slightly different citrus note.
- Add 1oz of elderflower liqueur or swap in 2 cups of strawberries (4 cups rhubarb, 2 cups strawberries) for a strawberry rhubarb sorbet version.
- Add 1 tablespoon chopped fresh ginger into the the rhubarb while cooking. Blend it right into the mixture for an extra note of flavor!
How to Make This Recipe
One: Trim the ends, then chop the pieces of rhubarb in ½" pieces.
Two: Add the rhubarb to a pot with lemon juice, sugar, and water.
Three: Cook over medium heat for 10-15 minutes until the rhubarb is very soft and tender. Cool to room temperature, then cover and refrigerate overnight.
Four: Blend the chilled rhubarb mixture until very smooth.
Hot tip! Pass the blended rhubarb through a fine mesh sieve if you're worried about any fibrous pieces remaining.
Five: Pour the blended rhubarb mixture into a metal loaf pan. Cover tightly with plastic wrap and foil and freeze for 8 hours minimum.
Six: Let the sorbet sit at room temperature for 15 minutes, then scoop and serve.
Expert Tips
- Use fresh lemon juice. Bottled doesn’t quite give the same brightness.
- If using an immersion blender or food processor (rather than a high-speed blender), it’s a good idea to pass the mixture through a fine mesh sieve to remove fibers.
- A metal loaf pan helps the sorbet freeze more evenly and quickly.
- Let the sorbet sit at room temperature for 10-15 minutes before scooping if it’s very firm.
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Recipe FAQs
Nope! There's no need to peel rhubarb for this recipe. Just be sure to trim off any leafy tops and the dried ends of the stalks.
Yes. No need to thaw it first, just weigh or measure out the correct amount and proceed with the cooking step. You may need to add a couple extra minutes to the simmering time.
Note that because you can't pick the color of the rhubarb, the frozen bags may contain more green pieces than red, resulting in a dulled final color.
No problem! This rhubarb sorbet is naturally smooth and can be made without an ice cream machine. Just freeze the blended mixture in a loaf pan.
If you have an ice cream machine, you can add the chilled, blended sorbet to the machine and churn for 20 minutes. You can then enjoy it very soft set, or it will speed up the freezing process.
If you prefer a tangier sorbet, you can reduce the sugar slightly. Just know that sugar also helps prevent the sorbet from freezing too solid, so removing too much will affect the final texture (resulting in a more icy sorbet).
Storage
Store the rhubarb sorbet in a covered container in the freezer for up to 2 weeks. Be sure to cover the surface with plastic wrap, followed by foil, to prevent ice crystals. For best texture, allow the sorbet to sit out for a few minutes before scooping.
📖Recipe
Rhubarb Sorbet
Equipment
- Medium pot
- Fine mesh sieve optional
Ingredients
- 6 cups chopped rhubarb
- ¾ cup water
- 1 ½ cups granulated sugar
- ½ cup lemon juice freshly squeezed
Instructions
- Clean the rhubarb, remove any leafy pieces from the top and chop off about an inch from the lower stem. Chop the rhubarb into ½” chunks.6 cups chopped rhubarb
- Add the rhubarb, water, sugar, and lemon juice to a saucepan and cook over medium heat until the rhubarb is tender, about 10-15 minutes. Stir it occasionally.¾ cup water, 1 ½ cups granulated sugar, ½ cup lemon juice
- Transfer the mixture to a sealed container and refrigerate overnight. Alternatively, nestle the rhubarb bowl into a bowl of ice water and stir to help the temperature come down quickly (you’ll need to replenish the ice cubes). We just want the liquid and rhubarb to be very cold before blending.
- Once fully chilled, add the mixture to a high speed blender (or use an immersion blender) and blend until completely smooth.
- Pass through a fine mesh sieve to remove any fibrous pieces (optional), then add to a metal loaf pan or cake pan, cover with plastic wrap, then a layer of foil, and freeze for at least 8 hours (overnight is best).
- If you have an ice cream maker, you can churn it for 15-20 minutes, then add to a container and freeze.
- Once set, scoop and serve.
Video
Notes
- Look for vibrant pink stalks of rhubarb for the best color.
- You can also brighten the color with a few drops of red or pink food coloring, or 1-2 teaspoons of freeze-dried strawberry powder or beetroot powder without affecting the taste.
- Run the ice cream scoop under hot water for easier scooping. If needed, let the sorbet sit at room temperature for 10-15 minutes before scooping.
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