The kids loved it!
More From Cooking Light
- Calories: 107
- Calories from fat: 1%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.3g
- Carbohydrate: 27.4g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 7mg
- Calcium: 38mg
- 5 cups sliced rhubarb (about 1 1/4 pounds)
- 1 quart water
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.
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.
Only you will be able to view, print, and edit this note.Add Note
Rhubarb Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Spring
- PUBLICATION: Cooking Light