Rhubarb Sorbet
- Total Time
- 30 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1pound rhubarb, chopped
- 1cup sugar
- ¼teaspoon salt
- 3tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)
Nutritional analysis per serving (8 servings)
110 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 1 gram protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
- Step 2
Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
- Step 3
Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
Private Notes
Comments
I’ve made this for the last four springs and it’s a huge hit. Over the years I’ve found that I get the best results when I cut the water and sugar by 25 percent — a 3/4 cup of each instead of a cup - and double the amount of lemon juice. It makes for a more intense rhubarb flavor and color. I also recommend adding a 1/2 teaspoon of cold vodka to the chilled mixture right before you put in in the ice cream maker. This helps keep the sorbet softer and silkier in the freezer.
loved this! we'd thought it had too much sugar but decided to try recipe as is and actually it was just right, especially since we were picking our rhubarb early in the season. thank you David!
Made this exactly as stated and it was delicious - nice twist on a lemon sorbet. Our rhubarb wasn’t very pink so the color didn’t come out well. But overall delicious. Planing to serve with a little shortbread biscuit
Rhubarb's highest calling, and this from a true aficionado. Easy, unusual, and outstandingly delicious. I've made the recipe twice now in this heat wave, following the suggestions to amp up the lemon, dial back sugar and water, and add a touch of booze for scoopability. I used a slosh of gin--delightful. Adult. Excellent.
I’ve made this 5 times in the last month! So easy. Used lime juice instead of lemon cause I had so many limes. Agree with commenter about adding a smidgen of vodka pre mixing in ice cream maker. Just made a batch of purée to keep in the freezer for that sad day when there is no more rhubarb at the market.
My 11 yr old daughter made this with just a few prep instructions. It took awhile to cool and fully freeze, so wasn't a same day eat. Used Braun hand mixer to blend in pan, super easy. The flavor was spectacular. Our Rhubarb was green, so added a little red food coloring so it had that nice pinkish appearance and not an odd green look. Bit hit!