Cool, refreshing, and bursting with tart-sweet flavor, this homemade Rhubarb Sorbet is the ultimate way to enjoy spring’s most vibrant ingredient. Made with just a few simple ingredients, this dairy-free sorbet is light, naturally tangy, and irresistibly smooth. Whether served on its own or alongside fresh berries and whipped cream, it’s a refreshing treat that highlights rhubarb’s unique charm. Perfect for hot days, dinner parties, or when you just need a sweet, guilt-free indulgence!
Total Time
4hr 10min
0.0
0 Ratings
Author: Mandy at SideChef
Servings:
4
Ingredients
•
4
cups
Rhubarb
•
1
cup
Water
•
3/4
cup
Granulated Sugar
•
1
Lemon
•
1
tsp
Vanilla Extract
(optional)
•
as needed
Fresh Mint Leaves
•
1
handful
Fresh Mixed Berries
Cooking Instructions
1.
In a saucepan, combine Rhubarb (4 cups), Water (1 cup), and Granulated Sugar (3/4 cup). Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes until the rhubarb is soft and broken down.
2.
Remove from heat and let it cool slightly. Blend the mixture until smooth using an immersion blender or a regular blender.
3.
For an ultra-smooth sorbet, strain the mixture through a fine-mesh sieve to remove fibers.
4.
Stir in juice of Lemon (1) and Vanilla Extract (1 tsp). Let the mixture cool completely in the fridge (about 1-2 hours).
5.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. No Ice Cream Maker? Pour into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork until it reaches a sorbet-like texture (about 3-4 hours).
6.
Scoop into bowls, garnish with Mint (as needed) or Mixed Berries (1 handful) and enjoy this refreshing rhubarb sorbet!
Nutrition Per Serving
CALORIES
184
FAT
0.3 g
PROTEIN
1.2 g
CARBS
46.2 g
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