Rhubarb Sorbet

Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy

Serves: 8


  • 1½ lbs. rhubarb, cleaned and chopped
  • ⅔ cup water
  • ¾ cup sugar
  • 1 tsp. lemon juice


  • Wash, trim, and chop the rhubarb; combine with the water and sugar in large saucepan over medium heat.
  • Stirring occasionally, cook until tender, about 7 minutes. Remove from heat, and cool to room temperature.
  • Place cooled rhubarb in a blender or food processor. Add lemon juice and purée until smooth. Refrigerate until thoroughly chilled.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.