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

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.

Recipe by Cooking Light May 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

107 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.3g; carbohydrates 27.4g; fiber 0.1g; cholesterol 0mg; iron 0.3mg; sodium 7mg; calcium 38mg.
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