Rhubarb Sorbet

Print

Please welcome guest author Garrett McCord as he celebrates spring with rhubarb sorbet. ~Elise

I’m not sure what first drew me to rhubarb. I think, perhaps, it was the name. Rhubarb. It sounds so strange, intriguing, even whimsical. But it isn’t all just in the name. The color can vary from the palest pink to dramatic ruby-red hues. The flavor, so sour when raw that its pucker-inducing taste is only appreciated by a select few, is coerced into something floral and fruity when cooked. In fact, you would be shocked to learn that rhubarb was indeed a vegetable with poisonous leaves and not some sweet berry.

This sorbet perfectly captures all that makes rhubarb so endearing. Its flavor is accentuated with the slight warmth of ginger and a little bit of zing from orange zest which not only contrasts well against the pink taste of this sorbet (and I would call the taste pink), it actually enhances it. We all found this sorbet a resounding success in extolling rhubarb and ringing in the start of Spring. Elise and I firmly believe that you will too.

Rhubarb Sorbet Recipe

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

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

Ingredients

  • 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

Method

1 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 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. 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.)

3 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Rhubarb Sorbet on Simply Recipes. Thank you!

Print

Links:

Rhubarb Sorbet Results - Mama's Minutia

Strudel cups filled with rhubarb sorbet - Tartlette

Rhubarb Sorbet

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 19 Comments

  • 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!

    Don’t worry about the foam in this recipe. ~Garrett

  • Emilu

    It tastes amazing! I’ve made almost every recipe on the homepage so far. My mom, of course, taught me. I am twelve and have wanted to be a chef since I was 6. I cook a lot!

  • mlle noelle of simmer down

    This is funny, I used the exact same flavor combo for a rhubarb compote to go with pork tenderloin. Haven’t posted the recipe yet because it needs a little tweaking, but I hope to do so soon. I want to try this sorbet too though; I’ve been looking for rhubarb recipes that don’t involve pie or muffins :)

  • TasteStopping

    I’m sure that I could make this and pass it off to my kids as, say, strawberry sorbet, as the rhubarb part might give them pause. But! Then I saw your suggestion to turn the recipe into popsicles and I knew that I could sell it as a popsicle, for sure. It looks delicious either way!

View More Comments / Leave a Comment