Thursday, July 7, 2011

Rhubarb Sorbet

This is a tasty and fun use for rhubarb - I love all the traditional uses for this interesting vegetable, like muffins, pies, cheesecakes, crisps, and even ice cream, but this is something different, definitely worth trying! Sweetened with honey, it is a refreshing and delicious dessert for the summertime. Thanks to Food, Farm, Health for the great recipe!

It comes together quickly, but you do need to allow for initial cooling time and then freezing time. If you make it early in the day, it will be ready for after dinner.

In a medium saucepan, combine the rhubarb (I used frozen, no need to even thaw!), water,

lemon juice and ginger.

Bring this mixture to a low simmer and cook until rhubarb is soft, 5-10 minutes. (Frozen will take only 5 minutes; fresh will take 10.) Pour the mixture into a blender or food processor and puree until smooth. (You could also use an immersion blender.) Transfer the puree into a freezer safe bowl, and stir in the honey.

Freeze this for 30-60 minutes, just until it's cool enough to put through the ice cream freezer. Transfer the puree into the ice cream freezer and freeze - mine took about 20 minutes. Then put the sorbet into a freezer safe bowl

and freeze until firm enough to scoop, at least 4 hours. Garnish with mint and enjoy!

One year ago: Strawberry Rhubarb Crumb Pie (that's ironic!)
Two years ago: Brownie Waffles

Find more recipes at It's A Keeper, Full Plate Thursday, Recipe Swap Thursday, Turning the Table Thursday, Sweet Treats Thursday, Foodie Friday, Friday Food, Food on Fridays, Fun with Food Friday, Sweet Tooth Friday, Foodie Friday #2, Friday Potluck, Sweets this Week, Simply Delish, Sweets for a Saturday, Foodie Friday: Rhubarb, Ingredient Spotlight: Rhubarb.

Rhubarb Sorbet
adapted from

3 cups fresh or frozen rhubarb, chopped
1 1/4 cups water
2 Tbsp. fresh lime juice
1-2 tsp. fresh grated ginger, or 1/2 tsp. dried ginger
2/3 cup honey

In a medium saucepan, combine the rhubarb, water, lime juice and ginger. Bring to a low simmer and cook until rhubarb is soft; about 5 minutes for frozen rhubarb and closer to 10 minutes for fresh.

Using an immersion blender, regular blender or food processor, puree the rhubarb mixture until smooth. Transfer to a freezer safe bowl, and stir in the honey. Cover; freeze for 30-60 minutes until cool.

Process in an ice cream freezer for 20-30 minutes. Transfer to a freezer safe bowl and freeze until hardened and scoop-able, at least 4 hours. Garnish with fresh mint. Serves 4-6.

Adapted from Food, Farm, Health


  1. This sounds so refreshing for summer. Yummy!

  2. wow...I am loving rhubarb lately, and the flavors mixed in sound like a real winning combo...not to mention a healthy treat as well! Thanks for the recipe!

  3. I adore rhubarb and this looks like a winning recipe.

    Cook Lisa Cook

  4. Ya know, I've never tried rhubarb. I saw some in the store for the first time ever the other day... I am so tempted to try to make something using it, this sorbet may be it! I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)

  5. This sounds fabulous. I pinned it!

  6. Looks delish. We'd love you to share your recipe with us at
    Simply Delish.

  7. Your rhubarb sorbet looks wonderful! Love that pink color, so gorgeous. I bet it tastes just as delicious.

    Thanks for visiting my blog and leaving your sweet comment. :) Have a wonderful weekend.


  8. Too pretty for words. This would be a great party treat for our two little girls. Thanks so much for sharing on Momtrends.

  9. Hi Sara,
    What a wonderful Rhubarb Sorbet. It just looks delicious and I love the color, it is so delicate.
    Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
    Miz Helen

  10. I have come to the conclusion that I just don't use rhubarb enough...I love the look and sound of your sorbet!

  11. Thanks for sharing with
    Simply Delish.
    Hope to see you again next weekend.

  12. Sara, I saw your recipe linked up over at Sugar Bananas and had to come by. I love rhubarb and am always looking for new ways to enjoy it. Your sorbet sounds amazing.

    So happy to have found your blog. I'm sharing a link to your recipe on FB and Twitter.

    Following along,
    Jenn/Rook No. 17

  13. My mum and my sister both love rhubarb, I've bookmarked this so I can treat them later in the summer

  14. I just came across your blog today. I love rhubarb. I have some in my freezer that I have been trying to decide what to do with. I think I'm going to make some sorbet tomorrow! Thanks for the great recipe! :)

  15. That colour is so delicate and beautiful. Thanks for linking up with Food on Friday. Cheers


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