Rhubarb Sorbet

Name: Rhubarb Sorbet
Yield: 8 servings (serving size: 1/2 cup)
Ingredients: 5 cups sliced rhubarb (about 1 1/4 pounds); 1 quart water; ½ cup granulated sugar; ½ cup packed brown sugar; 1 tablespoon fresh lemon juice

2 Ratings
2 Reviews

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

Credit: Karry Hosford

Recipe Summary

Yield:

8 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

5 cups sliced rhubarb (about 1 1/4 pounds)
1 quart water
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon fresh lemon juice

Directions

Step 1
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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Step 2
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

Per Serving:

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

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PaulHewett

12/25/2012

The kids loved it!

ADDChef

06/03/2009

This is delicious! Turned out creamy and smooth. I didn't strain the rhubarb but used my immersion blender to puree it before chilling. Don't forget to add the lemon juice I tried it before adding and it was way better with than without. Also my rhubarb wasn't entirely red so it turned out more peach colored. Kinda reminds me of grapefruit sorbet but different....

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