Introduction
Rhubarb sorbet is a light, tangy, and vibrant dessert that captures the essence of spring in every spoonful. Made from simple ingredients like fresh rhubarb, sugar, and lemon, this icy treat is both sweet and tart, making it the perfect palate cleanser or after-dinner indulgence. It’s a fantastic way to celebrate rhubarb season and impress guests with something refreshingly different.
A Brief History
Rhubarb has a long history that dates back to ancient China, where it was prized for its medicinal properties. It wasn’t until the 18th century that rhubarb made its culinary debut in Europe and North America. Sorbet itself originated in the Middle East and Italy, where fruit and ice were combined for cooling desserts. The fusion of rhubarb with sorbet is a more modern take—one that emphasizes the fruit’s unique flavor while keeping things light and dairy-free.
Why You’ll Love This Recipe
✔️ Bright and Refreshing – Ideal for spring and summer.
✔️ Easy Ingredients – Only a handful of pantry staples.
✔️ Vegan-Friendly & Dairy-Free – Everyone can enjoy it.
✔️ Make-Ahead – Perfect for prepping ahead of guests.
✔️ Naturally Beautiful Color – That gorgeous pink hue? All rhubarb!
How to Make Rhubarb Sorbet
Ingredients
- 1 lb (450g) fresh rhubarb, chopped
- 1 cup (200g) sugar
- 1 cup (240ml) water
- 1 tbsp lemon juice
- Optional: ½ tsp vanilla extract or a pinch of ginger for depth
Instructions
- Cook the Rhubarb – In a saucepan, combine rhubarb, sugar, and water. Bring to a simmer over medium heat and cook for 10–15 minutes until rhubarb is tender.
- Blend Smooth – Let it cool slightly, then transfer to a blender or food processor. Blend until smooth.
- Add Lemon & Chill – Stir in the lemon juice (and any optional flavorings). Chill the mixture in the fridge for at least 2 hours.
- Churn the Sorbet – Pour into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
- Freeze to Set – Transfer to a container and freeze for 2–4 hours until firm.
Tips & Variations
🍓 Add strawberries for a rhubarb-strawberry twist.
🌿 Infuse with mint or basil while cooking the rhubarb for added freshness.
🍯 Use honey or maple syrup as a natural sweetener alternative.
🥄 No ice cream maker? Pour the cooled mixture into a shallow dish and freeze, stirring every 30 minutes until smooth.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just thaw and drain it before using. Frozen rhubarb works beautifully in this recipe.
Is it too sour?
The sugar and lemon balance the tartness. If you prefer it sweeter, feel free to increase the sugar slightly.
How long does it keep?
Stored in an airtight container, rhubarb sorbet will last up to 2 weeks in the freezer.
Can I make it without refined sugar?
Absolutely—try using agave, honey, or coconut sugar, adjusting to taste.
Final Thoughts
Rhubarb sorbet is a stunningly simple dessert that delivers bold flavor and vibrant color. Whether you’re entertaining guests or simply craving a cool treat, this sorbet brings a refreshing, seasonal flair to your dessert table. Give it a try and savor the sweet-tart taste of spring in every spoonful! 🌸🍧
Rhubarb Sorbet Recipe 🍧🌸
Ingredients
- 4 cups chopped rhubarb fresh or frozen
- 1 cup water
- ¾ cup granulated sugar adjust to taste
- 1 tbsp lemon juice
- Optional: 1 tsp vanilla extract or ½ tsp ginger for flavor twist
Instructions
- Cook the rhubarb: In a saucepan, combine rhubarb, sugar, and water. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until soft.
- Blend it: Let the mixture cool slightly, then blend until completely smooth.
- Strain (optional): For a silky texture, strain through a fine mesh sieve.
- Flavor boost: Stir in lemon juice and optional vanilla or ginger.
- Chill: Cool the mixture in the fridge for at least 1 hour.
- Freeze: Pour into an ice cream maker and churn according to manufacturer’s instructions, or freeze in a container, stirring every 30 minutes for 3–4 hours to break up ice crystals.