Citrusy Rhubarb Sorbet

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Citrusy Rhubarb Sorbet Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A refreshing frozen dessert, enjoyed by the spoonful, is a satisfying ending to a delicious dinner. Garnish with mint sprigs and strips of orange rind for a festive display.
5 servings (serving size: about 2/3 cup)


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4 cups chopped rhubarb (about 1 1/4 pounds)
1 cup water
2/3 cup sugar
1/2 cup fresh orange juice (about 2 large oranges)
Mint sprigs (optional)
Orange rind strips (optional)


1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

Created date

April 2008

Nutritional Information

Calories 135
Caloriesfromfat 1 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 33.7 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 4 mg
Calcium 87 mg