Recipe for Rhubarb Sorbet

By Maria Lichty

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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 ½ cups of chopped fresh rhubarb (4-5 stalks)
2 ½ cups of water

1 2/3 cups of sugar

¼ 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. Purée 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.

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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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  1. Looks delicious. This is a very unique recipe that I have never heard of and never would have thought of.

  2. Its so pretty too. I just got a bunch of rhubarb from the farm so I might have to make some of this up!

  3. Looks so good, I don’t have a ice cream maker, maybe that needs to be my next kitchen tool, hmmm . . . .

  4. I love the color! I’m just imagining serving little pink sundaes for a bridal or baby shower – wouldn’t that be so cute!

  5. keep those rhubarb recipes churning! I love it.
    I am a huge fan of gelato. I need to get cracking on making ice cream!

  6. WOW, now THAT’S an ice cream maker!

    Out of all three dishes this one is the ONE!! I’m gonna try it. Thanks for sharing!

  7. Aside from sounding really delish, it is such a pretty color! Sounds refreshing! I would make a sorbet spritzer with it! A scoop of sorbet in a glass and pour over some sparkling water, or sparkling wine. Yum!

  8. This looks so good! I am definitely not tired of your rhubarb posts – keep ’em coming! Have a great long weekend!

  9. This is a great recipe and it looks so creamy. How can you beat a good sorbet? Great use of rhubarb once again!

  10. Do not lay off on the rhubarb! My husband is the biggest fan of rhubarb and I can already tell this recipe is going to make him one very happy man. Thanks for sharing…

  11. all your rhubarb has me thinking about some candy I brought back from Harrod’s in London–they are a hard candy with gooey-ness inside, flavored “Rhubarb Custard” and are surprisingly delicious! I say long live Rhubarb!! (this is littletweet, BTW).

  12. Thanks everyone! There are so many fun rhubarb recipes out there. I really liked this one though! Such great treat for summer!

  13. oh this looks so good and nice. Pity rhubarb is not available here. I m curious to try this one ๐Ÿ™‚

  14. Nothing to be sorry about – I am loving the rhubarb recipes – especially this one. It looks so refreshing and delicious.

  15. Beautiful shot! I could never get tired of rhubarb. ๐Ÿ™‚ In fact, I’m going to the kitchen right now to whip this up. Thanks for sharing!

  16. It looks wonderful and so refreshing! Sorbet just makes me happy – Ireally need to get out my ice cream maker!

  17. not only have i never seen a rhubarb concoction, but i never even imagined that one could exist! bravo, maria–this is delightful!

  18. Looks delicious. We don’t really get rhubarb out here. I do see it occasionally in the store fresh and sometimes frozen. I would love to bake with it.

  19. I must get some rhubarb at the farmer’s market tomorrow for sure. Seriously, your photo of it in a dish with the black and white underneath is just about the most amazing food photo I’ve seen. Love it!

  20. Oh, hey, is it really only 1/2 cup rhubard, or did another amount (because is says 1/2 cups) get deleted? Might be a typo.

  21. I love my Cuisinart ice cream maker. My favorite kitchen tool. ๐Ÿ™‚ What a unique recipe. It sounds wonderful!

  22. Your rhubarb kick is sending a clear message that I really need to try the stuff. I’m totally missing out, it seems. This sorbet looks AMAZING. And I bet it even tastes better than it looks. Adding rhubarb to my grocery list now!

  23. 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!!

  24. I love all of your rhubarb posts, and I love that pink color! I really need to plant rhubarb next year…

  25. 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!

  26. 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.

  27. Maria,
    Ok, you have converted me!
    I love rhubarb!
    It’s almost blueberry season, what’s in store?

  28. 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˜‰

  29. 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!!

  30. What an incredible color! I’ll bet it tastes everybit as good as it looks. Have a wonderful day.

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

  32. 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!

  33. Never will I get sick of rhubarb posts!

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

    Nicely done!

  34. Oh my goodness you are fabulous!!! Keep them coming, although I am finding it hard to find it here = (

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

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

  37. 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.

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