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

Ingredients

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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium0mg
Total Carbohydrate23g
Dietary Fiber2g
Sugars20g
Protein1g