Rhubarb Sorbet
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Chilling/Freezing Time: 4–6 hours
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Total Time: ~6 hours (mostly inactive)
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Yield: About 1 quart (serves 6)
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Skill Level: Easy
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Vegan/Dairy-Free: Yes
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Gluten-Free: Yes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh rhubarb | 1 ½ pounds (about 4 cups chopped) | Trimmed and cut into ½-inch pieces |
| Granulated sugar | 1 to 1¼ cups | Adjust to taste — rhubarb is tart |
| Water | ¾ cup | Used for poaching and syrup base |
| Lemon juice | 2 tbsp | Brightens and balances the flavor |
| Lemon zest | 1 tsp (optional) | Adds depth and fragrance |
| Salt | Pinch | Enhances flavor overall |
Optional add-ins: vanilla bean paste, a splash of elderflower liqueur, or a few strawberries for complexity.
Equipment Needed
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Medium saucepan
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Blender or food processor
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Fine mesh sieve (optional, for extra-smooth texture)
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Ice cream maker (preferred) or freezer-safe container
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Silicone spatula
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Airtight container for storage
Step 1: Prep the Rhubarb
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Rinse and trim the rhubarb stalks.
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Discard leaves (they’re toxic) and slice stalks into ½-inch chunks.
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You’ll need about 4 cups chopped rhubarb for this recipe.
Step 2: Cook the Rhubarb
In a medium saucepan:
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Combine the chopped rhubarb, sugar, and water.
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Bring to a gentle boil over medium heat, then reduce to a simmer.
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Cook for 10–12 minutes, stirring occasionally, until the rhubarb is completely soft and falling apart.
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Remove from heat and stir in lemon juice, zest (if using), and a pinch of salt.
Step 3: Blend Until Smooth
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Allow the mixture to cool slightly.
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Carefully transfer to a blender or food processor and puree until silky smooth.
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Optional: Strain through a fine mesh sieve to remove fibrous bits, especially if your rhubarb is very stringy.
Step 4: Chill the Base
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Pour the purée into a bowl or container and chill in the fridge for at least 1–2 hours, or until completely cold.
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This helps it churn better and freeze more evenly.
Step 5: Freeze the Sorbet
With Ice Cream Maker:
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Pour the chilled mixture into your machine and churn according to manufacturer’s instructions (usually 25–30 minutes).
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The sorbet will look like soft-serve when done.
Without Ice Cream Maker:
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Pour into a shallow freezer-safe dish.
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Stir every 30–45 minutes with a fork to break up ice crystals.
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Repeat for 3–4 hours, until smooth and scoopable.
Step 6: Freeze Until Firm
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Transfer the churned sorbet into an airtight container.
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Freeze for an additional 2–4 hours, or until firm enough to scoop.
Expert Tips
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Use bright red rhubarb stalks for the prettiest pink color. Green rhubarb tastes the same but will yield a paler sorbet.
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Sweeten to taste — rhubarb varies in tartness. Start with 1 cup sugar and add more if needed.
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Chill thoroughly before churning. A cold base creates a smoother texture and helps prevent ice crystals.
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Don’t skip the lemon! It balances rhubarb’s natural tartness and enhances the fruity flavor.
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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
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Store in an airtight container in the coldest part of your freezer.
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For best texture, eat within 1–2 weeks.
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To serve, let it sit at room temp for 5–10 minutes to soften.
Nutrition Information (Per Serving, ~⅔ cup)
| Nutrient | Amount |
|---|---|
| Calories | ~130 kcal |
| Carbohydrates | 32g |
| Sugar | 28g (from fruit + sugar) |
| Fiber | 2g |
| Protein | <1g |
| Fat | 0g |
| Sodium | <50mg |
Values may vary depending on sweeteners and serving size.
