Rhubarb Sorbet
This rhubarb sorbet is a sweet-tart frozen treat made with just four ingredients. Light, smooth, and full of tangy rhubarb flavor, it’s the perfect dessert for spring and warmer weather.
Servings: 12
Calories: 113kcal
Equipment
- Medium pot
- High speed blender food processor, or immersion blender
- 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
Store tightly covered in the freezer for two weeks.
- 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.
Nutrition
Calories: 113kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 189mg | Fiber: 1g | Sugar: 26g | Vitamin A: 64IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 0.2mg
