Wednesday, May 2, 2012

Rhubarb Sorbet


Every spring when the Rhubarb stalks come up in the garden I begin to dream about Rhubarb pies and tarts and muffins.  At least once each spring though...
I do love to make Rhubarb Sorbet.
If you live in a region where rhubarb is available you will be looking for different ways to use up your rhubarb.  This sorbet is fresh and light and unlike anything you can buy in the supermarket.  It thaws quickly so it is best scooped out when everyone has arrived.


  • 3 cups white sugar
  • 5 cups water
  • 10 cups cut up red stalked rhubarb
  1. Put the sugar and water in a large saucepan and bring it to a boil.   Simmer a minute or two until all the sugar has dissolved.  Add the rhubarb to the saucepan and bring to a boil.  Lower heat and simmer about 10 minutes until the rhubarb is falling apart. Remove from heat and allow to cool a bit.
  2. Using a ladle, put the rhubarb into a fine sieve, catching all the juices in a large bowl below. Do not press the rhubarb through but rather just use a wooden spoon to press out all the juices.  Pour into a large glass pan or a bowl and freeze.  Stir every few hours until frozen firm.  You can also put it into an icecream maker at this point.  Depending on the size of your icecream freezer, you might have to do it in batches.
  3. Once solid, break into pieces and pulse in a food processor until smooth. You will have to do this in  batches unless your food processor is very large.   Store in a plastic container for up to 2 weeks.
  4. Serve as is or in a glass with  gingerale.  The sorbet will melt slowly as you sip your drink.

19 comments:

  1. This sounds delicious, getting on making some now;)

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  2. Oh my - this looks so good. I will have to make this.

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  3. shirley reimer bertheletteMay 2, 2012 at 8:30 AM

    That would be soooo good on a hot summer day!!! Can't wait ,,for the hot summer days... <3

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  4. Beautiful! My two favourite things...rhubarb & sorbet :)

    Blessings to All

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  5. So pretty and looks so refreshing!

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  6. Oh Lovella - that looks wonderful (your pictures are amazing) - as I hit "print recipe" :)!! Thanks.

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  7. This looks scrumptious and what a lovely presentation! Thanks for sharing.

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  8. This looks awesome! Love me some rhubarb in whatever form.

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  9. love it!!! pretty and pink!

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  10. That Rhubarb Sorbet looks amazing! And, your photography is beautifully done as well....great blog btw!

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  11. Thanks, I served this yesterday, it was a big hit, we tried it with sparkling wine, (Sekt), ginger ale, as suggested, with iced tea and just ate plain too. It was delicious all variations. I just wrote about it and other good MGCC recipes that I tried lately.

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  12. making this now for a big group of camp staff and families. FYI - when I print it using the printer friendly button, only the photo, notes and instructions come thru, not the ingredient quantities.

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    1. Rachel, I am so sorry. The print button is a third party add on to our web site. We have no way of fixing it when it has glitches.

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  13. I bet you could do this with cherries, too, especially the tart ones. We just got in our first crop of cherries; I am going to try this!

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  14. I was just curious if you can use any of the cooked Rhubarb for something instead of just discarding? Or after the juices are out is it not usable?

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    1. The pulp that is left doesn't look that appetizing but I can't see why you couldn't add it into something like muffins that has another fruit. The pulp really is fairly minimal since Rhubarb holds so much liquid. I haven't tried it but let me know if you do.

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  15. I got great reviews on this sorbet!

    I used the cooked rhubarb to make turn overs. Cut rolled out pie crust into circles, put some of the rhubarb inside a circle of crust, fold over and pinch the edges closed. I sprinkled the top with cinnamon-sugar mixture and baked it on a cookie sheet at 350 for around 30 min. Just keep checking and take it out when the top turns golden brown. Or, you could drizzle the top with icing after it's done baking.

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  16. I made this today and boy does it taste delicious. ALL Rhubarb! I did it with my icecream maker. I would like to note that it is important to let the juice cool so you can maximize the freezing! Can't wait for mine to harden more and sip it with club soda! Thanks for the refreshing recipe

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  17. This is wonderful, hits the spot when craving something cool and smooth in hot weather. And I love that after you strain all the juice out, the leftover rhubarb is so tasty too, by itself or with ice cream. Rhubarb is an amazing fruit (veggie actually) and I couldn't live without a plant or two in my garden... I actually have three right now, and it's so nice to have the abundance for freezing and such. Thanks for a great recipe!

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