No ImageRhubarb Sorbet

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  1. Jessica

    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!


  2. Julie

    This is AWESOME! I added about a cup of sliced strawberries since I didn’t have enough rhubarb and used about a
    tbsp.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.


  3. Marcia

    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.

  4. Deanna

    @jonathan the in Redwood City , ca sends out lemons once a year around dec through feb or March look them up on line

  5. DAP_B_Id

    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.

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