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Citrusy Rhubarb Sorbet

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 5 servings (serving size: about 2/3 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

You can vary this simple dessert by using fresh tangerine, red grapefruit, or blood orange juice in place of the orange juice.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.