Rhubarb Sorbet

    8 hours 45 minutes

    I tasted this once at a restaurant and finally had a go at it last night. I added four strawberries at the last minute thinking it would need it...and it was good, but I think next time, I'd make it without the strawberries. I reckon the rhubarb taste alone is good enough!


    New South Wales, Australia
    11 people made this

    Serves: 6 

    • 5 stalks rhubarb
    • 2 cups (500ml) water
    • 1 1/2 cups (330g) sugar
    • 2 teaspoons finely grated lemon rind
    • good pinch of salt
    • 4 strawberries (optional)

    Preparation:8hours  ›  Cook:45min  ›  Ready in:8hours45min 

    1. Chop the rhubarb and strawberries (if using) roughly and add to a pot with all the rest of the ingredients.
    2. Bring to boil and simmer for 5-7 minutes-until the rhubarb is soft and falling apart. Let it cool, then puree in a blender or food processor.
    3. Push the blended mixture through a strainer to get the pulp out... but you don't have to be obsessive about this step.
    4. Chill this mixture in the fridge totally - overnight preferably - and then freeze it in the ice cream maker for 45 minutes...or whatever your ice-cream maker instruction book says for sorbet.

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    Something else. I also made this without an ice cream maker. I froze the mixture, then blended it again and refroze in the serving containers. Before I served it I took it out of the freezer for about 10 minutes to soften.  -  18 Nov 2009


    Used different ingredients. I added about a 2cm cube of ginger because ginger and rhubarb are best friends!  -  18 Nov 2009


    Altered ingredient amounts. I halved the sugar. I still found it to be very sweet so I will try even less next time. Perhaps my rhubarb is very sweet?  -  18 Nov 2009