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.

How to Make It

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.

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.

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Ratings & Reviews

zoogle24's Review

EAVarner
April 18, 2011
We loved this. It is not to sweet and a great way to use up extra rhubarb.

EAVarner's Review

zoogle24
May 27, 2009
So delicious and refreshing! I made this sorbet and a batch of strawberry sorbet and then served them at a family party. Everyone loved both sorbets, but the rhubarb sorbet is great on its own. I didn't have bright red rhubarb, but the sorbet became a nice peach color once frozen.