Rhubarb Sorbet

Photography Credit: Elise Bauer

Guest author Garrett McCord and I created this recipe together, a perfect sorbet for spring! ~Elise

I’m not sure what first drew me to rhubarb. Perhaps, it was the name. Rhubarb. It sounds so strange, intriguing, even whimsical.

But it isn’t just the name. That color! From the palest pink to dramatic ruby-red.


And then there’s the flavor of rhubarb—so sour when raw, magically transformed into something floral and fruity when cooked.

This sorbet perfectly captures all that love about rhubarb. Its flavor is touched with a little heat from fresh ginger and a little zing from orange zest which only enhances the pink taste (and I would call the taste pink) of this sorbet .

Rhubarb Sorbet

Rhubarb Sorbet Recipe

  • Prep time: 3 hours
  • Yield: Makes about one quart

Also makes great popsicles! Just pour mixture into popsicle molds and freeze.


  • 3 1/2 cups of chopped fresh rhubarb stalks (4-5 stalks, do not use the poisonous leaves!)
  • 2 1/2 cups of water
  • 1 2/3 cups of white granulated sugar
  • 2 teaspoons of orange zest
  • 2 teaspoons of chopped fresh ginger
  • 1/4 teaspoon salt
  • 2 Tbsp of corn syrup


1 Cook the rhubarb in water with sugar, zest, ginger, salt: Put the chopped rhubarb, water, sugar, orange zest, ginger, and salt into a 3 to 4-quart pot. Heat on high heat to bring to a boil.

Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender.

2 Purée and press through sieve: Remove from heat and let cool for 10 minutes. Either use an immersion blender or work in batches with a standing blender to purée the mixture until smooth. Press the mixture through a fine mesh sieve to remove any of the stringy pulp.

Stir in the corn syrup.

3 Chill: Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)

4 Process in ice cream maker: Process in your ice cream maker according to the manufacturer's instructions.

Note that right out of the ice cream maker the sorbet will have a soft consistency. If you would like it to be firmer, put it in a covered container and freeze it for a few hours.

Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.

Alternatively, pour into popsicle molds and freeze for rhubarb popsicles!

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett


Blueberry Sorbet here on Simply Recipes

Strawberry Rhubarb Pie here on Simply Recipes

Rhubarb Sorbet

Showing 4 of 18 Comments

  • Kathryn M

    Love the sound of this sorbet and my kids love stewed rhubarb. I don’t have an ice cream maker though. Does anyone have a workaround?

  • Rebekah

    How can you do this recipe without an ice cream maker? Is it possible?? TIA! :)

  • Steve Foisie

    This is a wonderful recipe! The corn syrup addition really smooths out the texture of the sorbet and the ginger piques the rhubarb’s flavors.
    An alternative to this recipe that you may wish to consider is to skip the ginger and orange zest (or reduce by 2/3) and add add culinary lavender (“Munstead” cultivar). After the sugar has dissolved and with the heat turned off, whisk about a dozen stems of fresh lavender in the solution for about 5 minutes. Remove the stems and proceed to step 2 of the recipe above.
    The lavendar adds an elegant, subtle and ethereal fragrance to the sorbet which pairs quite nicely well with the rhubarb.
    The idea for this recipe was developed by Heather Foisie, Seattle

  • Siri

    I had great trouble straining, and just ended up leaving the pulp in, it was delicious nonetheless. A great, creamy texture and loads of compliments. Thank you!

  • Michelle

    Well, it’s taken me awhile to get to it, but I finally got some rhubarb and started out on this recipe. I still don’t have an ice cream maker, but thought I would try the ziploc ice cream making strategy then freeze firmer.

    I am just finished straining out the pulp post pureeing in the blender and have found that there is quite a bit of froth on the top (quite tasty too, I might add). I should note that I couldn’t resist adding about a handful or two of fresh picked strawberries, and that might account for the froth?

    Anyway, my question is, should I be skimming that foam off the top before I add the corn syrup, or is best to just incorporate it in the sorbet? While I would bet on the skimming method, it’s rather tasty, don’t want to waste it, so I’m going to go ahead and mix it in, but still await your reply for the next batch. I’ve changed my mind and decided that popsicles are just the thing since it’s going to be so hot tomorrow. With about 6 stalks left, I get to make a another batch!

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