Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Deborah Madison
Recipe by Cooking Light May 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
5 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

135 calories; calories from fat 1%; fat 0.2g; saturated fat 0.1g; mono fat 0g; poly fat 0.1g; protein 1.1g; carbohydrates 33.7g; fiber 1.8g; cholesterol 0mg; iron 0.3mg; sodium 4mg; calcium 87mg.
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