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Rhubarb Sorbet

Eileen Gray
Rubarb Sorbet is made with "the pie plant" and just enough sugar to highlight the special flavor of the rhubarb. It's beautiful in it's simplicity and it's simply beautiful.
Prep Time20 mins
Bake Time5 mins
Freeze Time8 hrs
Total Time8 hrs 50 mins
Servings:8 servings


  • 32 oz rhubarb (frozen and defrosted)
  • 8 oz granulated sugar (1 cup )


  • In a food processor, puree the defrosted rhubarb for 4-5 minutes until it looks like applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You should get 2 1/2 cups (20 oz, 600ml) juice. Any extra juice can be saved for another purpose or frozen. If you have less than 2 1/2 cups make up the difference with water.
  • Combine the rhubarb juice and sugar in a saucepan. Heat over medium high until the sugar is completely melted.
  • Transfer the mixture to a bowl and cover. Cool to room temperature then refrigerate until the mix is very cold, at least 3-4 hours or overnight.
  • Run in your ice cream machine according to the manufacturer's directions. (See note if you don't have an ice cream machine)
  • Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight


If you don't have an ice cream maker you can turn the mix into a granita. Pour the mix into a flat metal pan, like a 13x9 brownie pan. Place the pan in the freezer for 30 minutes. Use a fork to stir the mixture and scrape any ice that formed around the edges of the mix. Repeat every 30 minutes for 3-4 hours until you have a fluffy, scoopable texture made up of small ice crystals.


Serving: 0.5cup | Calories: 133kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 327mg | Fiber: 2g | Sugar: 30g | Vitamin A: 116IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg