Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This was so yummy! I used lemon zest instead of orange, and honey instead of corn syrup to use what I already had at the house. I also skipped the sieve step as I feel it was unnecessary. I chopped my rhubarb very small and it blended to a smooth consistency with no strings or lumps. I also didn’t have an ice cream maker, so I put the sorbet in the freezer and mixed it every 20 minutes or so to stop it from freezing solid. By skipping the sieve and not letting it freeze solid the texture turned out perfectly soft!
This is AWESOME! I added about a cup of sliced strawberries since I didn’t have enough rhubarb and used about atbsp.of orange juice instead of the peel. I added 3 slices of ginger which I removed when I puréed the mix. I will try making this with frozen rhubarb when I am unable to get fresh.
This has become a family favorite. It’s especially good with a rich flourless chocolate cake recipe – the chocolate and rhubarb complement each other really well.
@jonathan the lemonladies.com in Redwood City , ca sends out lemons once a year around dec through feb or March look them up on line
Great recipe. Thank you so very much! I love rhubarb – aLways looking for new recipes for and experimenting with it. First time making this and I just had to experiment. I added 1/3 cup sugar with 1pint chopped and mashed afresh strawberries to the strained mix. WOW! Next time – blueberries, which I’ve found also goes well with rhubarb. Only down side – pretty icy, which sounds like more cornstarch is the answer.
So glad you liked it DAP!
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?
How can you do this recipe without an ice cream maker? Is it possible?? TIA! :)
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
Lavender is a great idea Steve, thanks for the suggestion!
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!
I’m so glad you liked it Siri!
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 Michelle, just mix it in with the sorbet.
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!
I tried this and LOVED it. I am going to post it, of course I will link to you and give you full credit. Thanks again!
We made this for Mother’s Day and it was amazing! We left out the ginger since none of us are big fans of the stuff but we may just have to try it next time!
Do you know if this would work with frozen rhubarb? Even when rhubarb is in season, it is almost impossible to find it where I live. I can buy frozen rhubarb though.
Frozen rhubarb will work fine April.
Sounds absolutely delicious. Would it be possible to use maple syrup instead of corn syrup in this dish?
The purpose of the corn syrup is to keep the sorbet from getting too icy. Maple syrup wouldn’t work the same way, and would only serve to add a maple flavor to the rhubarb (which if that’s what you’re after, go for it). If you do not want to use corn syrup, you can skip it, in which case I recommend either to add 2-3 tablespoons of vodka to the sorbet (same purpose – keep it from getting icy) or just eat the sorbet as soon as it has been made.
This looks incredible and my market is supposed to have rhubarb this week. I was wondering, though – I’ve made sorbets a lot in my ice cream maker and only added sugar. Why is the corn syrup used here?
Corn syrup is an invert sugar, the addition of which will help keep the sorbet smooth and keep it from becoming too icy.
I make all my sorbets with frozen fruit in the Cuisinart food processor. Cook the rhubarb until it’s really soft. Freeze hard. Add to Cuisinart with confectioner’s sugar to taste and process until smooth. May be served immediately or kept in a tight container until dessert is served, I also make raspberry sorbet this way.