Rhubarb Sorbet

Bright, tangy, and irresistibly refreshing, this homemade rhubarb sorbet is the ultimate summer treat! Made with just five simple ingredients, including fresh rhubarb stalks, a touch of lemon juice for zesty flavor, and optional corn syrup for an ultra-smooth texture, this recipe captures the natural tartness of rhubarb in every icy spoonful. The sorbet-making process is straightforward, from simmering the rhubarb into a soft, velvety puree to churning it into a luscious, pastel-pink treat. Not only is this dessert dairy-free and vegan, but it also strikes the perfect balance between sweet and tart, making it an elegant palate cleanser or a light after-dinner indulgence. Serve chilled and scoop up compliments with this easy yet gourmet dessert. Perfect for rhubarb lovers and sorbet enthusiasts alike!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Rhubarb stalks
• 150 grams Granulated sugar
• 250 milliliters Water
• 1 tablespoon Lemon juice
• 1 tablespoon Corn syrup (optional, for smoother texture)

Directions

Step 1

Wash the rhubarb stalks thoroughly and chop them into small pieces, roughly 2-3 cm each.

Step 2

In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Place it over medium heat and stir until the sugar dissolves.

Step 3

Bring the mixture to a simmer and cook for about 15-20 minutes, or until the rhubarb is very soft and breaks down easily when stirred.

Step 4

Remove the saucepan from the heat and let the mixture cool for about 10 minutes.

Step 5

Transfer the cooked rhubarb mixture to a blender or use an immersion blender to puree it until completely smooth.

Step 6

Stir in the lemon juice and corn syrup (if using) to the rhubarb puree. Taste the mixture and adjust the sweetness to your liking, if necessary.

Step 7

Strain the puree through a fine-mesh sieve into a bowl to remove any fibrous bits for a smoother texture.

Step 8

Cover the bowl and refrigerate the mixture for at least 2 hours, or until fully chilled.

Step 9

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.

Step 10

Transfer the sorbet to an airtight container and freeze for 2-4 hours to firm it up before serving.

Step 11

Scoop and enjoy your homemade rhubarb sorbet!

Nutrition Facts

Serving size	938.6 grams (938.6g)

Amount per serving	% Daily Value*
Calories	737

Total Fat 1.00g	1%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 29mg	1%
Total Carbohydrate 188.50g	69%
Dietary Fiber 9.00g	32%
Total Sugars 170.70g
Protein 4.60g	9%

Vitamin D 0IU	0%
Calcium 446mg	34%
Iron 1mg	6%
Potassium 1456mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.2%

Protein: 2.4%

Carbs: 96.5%