Rhubarb Sorbet

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Chilling/Freezing Time: 4–6 hours

• Total Time: ~6 hours (mostly inactive)

• Yield: About 1 quart (serves 6)

• Skill Level: Easy

• Vegan/Dairy-Free: Yes

• Gluten-Free: Yes

 Ingredients

Optional add-ins: vanilla bean paste, a splash of elderflower liqueur, or a few strawberries for complexity.

 Equipment Needed

• Medium saucepan

• Blender or food processor

• Fine mesh sieve (optional, for extra-smooth texture)

• Ice cream maker (preferred) or freezer-safe container

• Silicone spatula

• Airtight container for storage

 Step 1: Prep the Rhubarb

• Rinse and trim the rhubarb stalks.

• Discard leaves (they’re toxic) and slice stalks into ½-inch chunks.

• You’ll need about 4 cups chopped rhubarb for this recipe.

 Step 2: Cook the Rhubarb

In a medium saucepan:

1. Combine the chopped rhubarb, sugar, and water.

2. Bring to a gentle boil over medium heat, then reduce to a simmer.

3. Cook for 10–12 minutes, stirring occasionally, until the rhubarb is completely soft and falling apart.

4. Remove from heat and stir in lemon juice, zest (if using), and a pinch of salt.

 Step 3: Blend Until Smooth

• Allow the mixture to cool slightly.

• Carefully transfer to a blender or food processor and puree until silky smooth.

• Optional: Strain through a fine mesh sieve to remove fibrous bits, especially if your rhubarb is very stringy.

 Step 4: Chill the Base

• Pour the purée into a bowl or container and chill in the fridge for at least 1–2 hours, or until completely cold.

• This helps it churn better and freeze more evenly.

 Step 5: Freeze the Sorbet

With Ice Cream Maker:

• Pour the chilled mixture into your machine and churn according to manufacturer’s instructions (usually 25–30 minutes).

• The sorbet will look like soft-serve when done.

Without Ice Cream Maker:

• Pour into a shallow freezer-safe dish.

• Stir every 30–45 minutes with a fork to break up ice crystals.

• Repeat for 3–4 hours, until smooth and scoopable.

 Step 6: Freeze Until Firm

• Transfer the churned sorbet into an airtight container.

• Freeze for an additional 2–4 hours, or until firm enough to scoop.

 Expert Tips

• Use bright red rhubarb stalks for the prettiest pink color. Green rhubarb tastes the same but will yield a paler sorbet.

• Sweeten to taste — rhubarb varies in tartness. Start with 1 cup sugar and add more if needed.

• Chill thoroughly before churning. A cold base creates a smoother texture and helps prevent ice crystals.

• Don’t skip the lemon! It balances rhubarb’s natural tartness and enhances the fruity flavor.

• Want a smoother texture? A splash of corn syrup or a tablespoon of alcohol (like vodka or elderflower liqueur) can help inhibit large ice crystals.

 Storage

• Store in an airtight container in the coldest part of your freezer.

• For best texture, eat within 1–2 weeks.

• To serve, let it sit at room temp for 5–10 minutes to soften.

 Nutrition Information (Per Serving, ~⅔ cup)

Values may vary depending on sweeteners and serving size.