The kids loved it!
The caramel notes of brown sugar tame rhubarb's tang. If you've frozen the sorbet overnight or longer, let it stand at room temperature for 10 to 15 minutes to soften before scooping.
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- 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.
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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