Recipe for Rhubarb Sorbet

I am sorry if you are sick of my rhubarb posts. I promise I will get off my kick soon! I just made rhubarb sorbet though and it is out of this world good! I had no idea it would be so tasty. I am still kind of surprised!

I used a recipe I saw on Simply Recipes. It was really easy. The only not so fun part was straining the rhubarb. It just took some time, but really nothing to complain about. I chilled the base overnight and churned it up the next day in our Cuisinart dream machine.

The results were incredible! The sorbet was SO creamy. It tasted more like gelato than sorbet, but without any cream! I was hoping for a deeper red color, but oh well, I am partial to pink anyways. The rhubarb flavor was perfect too, not too sweet, just right! I loved the kick from the orange zest too!

This is one of my new favorite treats. It’s very light, refreshing, and perfect for a hot day! I am sure it would be a hit at a Memorial Day BBQ, so try it and impress your friends and family. Happy Holiday weekend everyone! I LOVE long weekends!




Rhubarb Sorbet
Recipe from Garrett McCord of Vanilla Garlic
Saw on Simply Recipes

(Printable Recipe)

3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water

1 2/3 cups of sugar

1/4 teaspoon of salt

2 teaspoons of orange zest
2 tablespoons of corn syrup

Place chopped rhubarb, sugar, water, salt, and orange zest in a large saucepan. Stir it all up. Bring to a boil. Reduce heat to low, cover it and let it simmer for about 5 minutes. The rhubarb will get tender and start to dissolve if you stir it. It will smell good too:)

Cool the rhubarb mixture for about 10 minutes. Purรฉe in a blender or food processor until smooth. You will need to do this in a couple of batches. It will get a little messy, but that is fun, right? Press through a fine mesh strainer to get rid of the pulp. Stir in the corn syrup. Cover and refrigerate until chilled. I let mine chill overnight.

Process in your ice cream maker according to the manufacturer’s instructions. The sorbet will be soft and creamy! Put in a container and freeze.

Makes about one quart.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I'm getting pretty envious of your rhubarb posts Maria, & this one is no exception! The sorbet is gorgeous, & wonderful to see another shade of pink. It's beautiful!!

  2. Oooh this looks fabulous! I haven’t yet been initiated into the mysteries – or joys – of rhubarb cooking and this sorbet looks like a must-make!

  3. Made this one too thanks to Garrett’s wonderful post! I think you mean 3 1/2 cups of rhubarb though for 3-5 stalks and not 1/2 cup.

  4. I love the pink color! The sorbet sounds refreshing and delicious. Perfect for summer time treats. And you have quite a nifty ice cream maker there.
    I was gonna start a count down till blogher but it’s 124 days away. Guess I should wait till it’s at least under 100. ๐Ÿ˜‰

  5. omg this is amazing. I asked for an ice cream/sorbet maker for my birthday and I can’t wait to start trying all these!!

  6. I don’t even like rhubarb but this recipe looks so good! I would make this with strawberries or raspberries – sounds perfect for summer!

  7. such a pretty pink!
    honestly, I don’t think I’ll ever tire of rhubarb recipes…they’re just so fascinating to me, as I’ve never tried them before!

  8. Never will I get sick of rhubarb posts!

    I could see the straining part taking forever and being a pain.

    Nicely done!

  9. Ohhh rhubarb sorbet! I can only imagine the flavour from everyone’s description. This looks delicious.

  10. Ohhh rhubarb sorbet! I can only imagine the flavour from everyone’s description. This looks delicious.

  11. Slurp, can you pass those beaters I want to lick 'em. I have some stewed strawberries/rhubarb with vanilla in my fridg at this very moment. Oh I think I see some sort of rhubarb ice cream in my near future.

  12. this sorbet was unbelievably creamy and delicious! I skipped the straining and thought it was fine. Thanks for such a great recipe!

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