I turned a mound of garden rhubarb into my Rhubarb Sorbet Recipe that tastes just like pie and will make you wonder how frozen rhubarb pulls off that trick.

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I love that thin line between tart and sweet, and this Rhubarb Sorbet Recipe hits it in the mouth. I grew up sneaking stalks from the garden and asking myself What Does Rhubarb Taste Like at summer barbecues, and now I try to chase that sharpness with a little lemon juice and just enough granulated sugar to make it sing.

It’s not fussy, it feels like the pie you remember but lighter, colder, somehow more honest, and yes it will make you pause and remember a childhood afternoon or ruin a dessert for anything else after you try it.

Ingredients

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Rhubarb brings sharp tang, lots of fiber and vitamin C, keeps it refreshingly tart honestly
Granulated sugar provides sweetness and body, simple carbs, balances rhubarb sourness
Water thins and blends flavors, zero calories, helps texture without adding taste
Lemon juice brightens flavor, adds acidity and vitamin C, sharpens the tart notes, i think
Lemon zest gives aromatic oils and extra citrus punch without extra liquid or sugar
Salt is a tiny counterpoint, enhances sweetness and balances flavor, use sparingly
Corn syrup or vodka optional, keeps sorbet scoopable by preventing large ice crystals forming sorta

Ingredient Quantities

about 450 g (1 lb) rhubarb, trimmed and roughly chopped

1 cup (200 g) granulated sugar, or a bit less if you like it extra tart

1/2 cup (120 ml) water

2 tbsp (30 ml) fresh lemon juice

1 tsp lemon zest (optional, but nice)

pinch of salt

1 tbsp light corn syrup or 1 tbsp vodka (optional, helps keep it scoopable)

How to Make this

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1. Trim and roughly chop about 450 g (1 lb) rhubarb into 1/2 inch pieces, discard woody ends.

2. In a medium saucepan combine 1 cup (200 g) granulated sugar and 1/2 cup (120 ml) water, stir over medium heat until the sugar dissolves and it just comes to a gentle simmer.

3. Add the chopped rhubarb to the syrup, lower the heat and simmer until the rhubarb is very soft and falling apart, about 8 to 10 minutes, stirring now and then so it doesn’t stick.

4. Remove from heat and stir in 2 tbsp (30 ml) fresh lemon juice, 1 tsp lemon zest if using, and a pinch of salt. If you want the sorbet extra scoopable add 1 tbsp light corn syrup now, or add 1 tbsp vodka instead after it cools a little.

5. Let the mixture cool slightly then puree it in a blender or food processor until completely smooth.

6. For a silky texture press the puree through a fine mesh sieve to remove any stringy bits from the rhubarb, use the back of a spoon to push it through.

7. Taste and adjust sweetness or acid if needed, a little more sugar or lemon juice will balance it out; remember rhubarb is supposed to be tart so dont over sweeten.

8. Chill the puree thoroughly in the refrigerator until very cold, at least 1 to 2 hours or overnight if you have time.

9. Freeze in your ice cream maker according to the manufacturer’s instructions until it reaches a soft sorbet consistency, usually 20 to 30 minutes. No ice cream maker? Pour into a shallow metal pan, freeze, and stir vigorously every 30 minutes to break up ice crystals until smooth and scoopable, about 3 to 4 cycles.

10. Transfer to an airtight container and freeze for a couple hours to firm up, then let sit at room temperature 5 to 10 minutes before scooping. Serve with extra lemon zest or a buttery cookie if you like.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming and chopping the rhubarb
2. Measuring cups and spoons, to get the sugar, water and lemon right
3. Medium saucepan, to make the syrup and simmer the rhubarb
4. Wooden spoon or silicone spatula, to stir so it wont stick
5. Blender or food processor, to puree the mixture smooth
6. Fine mesh sieve and a bowl, to press the puree for a silky texture
7. Ice cream maker, or a shallow metal pan plus a sturdy spatula/fork if you dont have one
8. Airtight container and an ice cream scoop or spoon, for freezing and serving

FAQ

Q: How tart will this sorbet be and can I make it sweeter or more tart? A: It will be pleasantly tart if you use the recipe amounts, but you can easily adjust. Taste the cooked rhubarb puree before chilling and add more sugar or a little honey if it feels too sharp, or cut the sugar by 2 to 4 tablespoons if you want it extra tart. Remember a little lemon brightens it more, so add lemon slowly.

Q: Do I need an ice cream maker to make this sorbet? A: No. An ice cream maker gives the smoothest texture but you can freeze it in a shallow pan and stir vigorously every 30 minutes as it freezes to break up crystals, or blitz frozen chunks in a food processor until smooth. Itll take a bit more elbow grease but works fine.

Q: Why does the recipe call for corn syrup or vodka and which should I use? A: Both help prevent large ice crystals so the sorbet stays scoopable. Use 1 tablespoon of light corn syrup for a neutral sweetness and softer texture, or 1 tablespoon vodka if you dont want added sweetness and like a faint boozy note. Don’t add more than 1 to 2 tablespoons alcohol or it wont freeze properly.

Q: Can I use frozen rhubarb? A: Yes. Thaw it first and drain any excess liquid, then cook as directed. Frozen rhubarb can be softer so you might need a slightly shorter simmer, and taste for sweetness because texture and water content can vary.

Q: How long will the sorbet keep and how should I store it? A: Store in an airtight container in the freezer for best quality about 1 to 2 weeks, up to a month if needed. Press a piece of plastic wrap directly on the surface before sealing to limit ice crystals. To serve, transfer to the fridge for 15 to 20 minutes or let sit at room temp 5 to 10 minutes to soften slightly.

Q: Any safety or flavor tips about handling rhubarb? A: Only use the stalks, never the leaves, theyre toxic. Trim off any browned ends and tough parts. If your rhubarb is very woody, peel the outer stringy bits before chopping. A pinch of salt in the base syrup helps bring out flavor so dont skip it.

Rhubarb Sorbet Recipe Substitutions and Variations

Rhubarb: swap with about 450 g strawberries (same weight) for a sweeter, jammy sorbet; cut the sugar by ~25% since strawberries are sweeter. If you want similar tartness use 350-400 g cranberries but you will need to up the sugar a bit.
Granulated sugar: replace with 3/4 cup honey or maple syrup for 1 cup sugar, reduce the water by ~1-2 tbsp since those are liquid sweeteners. Or use 1 cup erythritol if you want lower sugar, but it can give a cooling aftertaste.
Fresh lemon juice: swap 1:1 with lime juice for a similar bright acidity, or use 1 tbsp apple cider vinegar plus extra zest for a sharper tang if you ran out of citrus.
Light corn syrup or vodka: replace 1 tbsp corn syrup with 1 tbsp glucose syrup, honey or agave to help texture, or use 1 tbsp of a neutral spirit or orange liqueur instead of vodka to keep the sorbet scoopable while adding flavor.

Pro Tips

1) Pick firm, ruby red stalks and don’t skimp on trimming the pale, woodier ends. Those bits make it stringy and bitter, so cut them out, you’ll thank me later.

2) Strain the puree through a fine sieve even if it seems smooth. Rhubarb has little strings that sneak through a blender, and that sieve step is the difference between silky sorbet and gritty stuff that ruins the spoon.

3) Chill everything first. The colder the puree and the bowl of your machine, the faster it freezes and the finer the ice crystals. If you skip this your sorbet can end up icy instead of creamy.

4) If you wanna keep it scoopable straight from the freezer, add a little light corn syrup or a splash of vodka. Use the syrup for family desserts, vodka if it’s adults only, but don’t add too much or it won’t set properly.

5) Taste and adjust after sieving but before freezing. Rhubarb likes acid so a tiny bit more lemon can brighten it, and adding sugar in small amounts helps you avoid over sweetening. Don’t overdo it, tart is part of the point.

Rhubarb Sorbet Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I turned a mound of garden rhubarb into my Rhubarb Sorbet Recipe that tastes just like pie and will make you wonder how frozen rhubarb pulls off that trick.

Servings

servings

Calories

146

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for trimming and chopping the rhubarb
2. Measuring cups and spoons, to get the sugar, water and lemon right
3. Medium saucepan, to make the syrup and simmer the rhubarb
4. Wooden spoon or silicone spatula, to stir so it wont stick
5. Blender or food processor, to puree the mixture smooth
6. Fine mesh sieve and a bowl, to press the puree for a silky texture
7. Ice cream maker, or a shallow metal pan plus a sturdy spatula/fork if you dont have one
8. Airtight container and an ice cream scoop or spoon, for freezing and serving

Ingredients

about 450 g (1 lb) rhubarb, trimmed and roughly chopped
1 cup (200 g) granulated sugar, or a bit less if you like it extra tart
1/2 cup (120 ml) water
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest (optional, but nice)
pinch of salt
1 tbsp light corn syrup or 1 tbsp vodka (optional, helps keep it scoopable)

Directions

Trim and roughly chop about 450 g (1 lb) rhubarb into 1/2 inch pieces, discard woody ends.
In a medium saucepan combine 1 cup (200 g) granulated sugar and 1/2 cup (120 ml) water, stir over medium heat until the sugar dissolves and it just comes to a gentle simmer.
Add the chopped rhubarb to the syrup, lower the heat and simmer until the rhubarb is very soft and falling apart, about 8 to 10 minutes, stirring now and then so it doesn't stick.
Remove from heat and stir in 2 tbsp (30 ml) fresh lemon juice, 1 tsp lemon zest if using, and a pinch of salt. If you want the sorbet extra scoopable add 1 tbsp light corn syrup now, or add 1 tbsp vodka instead after it cools a little.
Let the mixture cool slightly then puree it in a blender or food processor until completely smooth.
For a silky texture press the puree through a fine mesh sieve to remove any stringy bits from the rhubarb, use the back of a spoon to push it through.
Taste and adjust sweetness or acid if needed, a little more sugar or lemon juice will balance it out; remember rhubarb is supposed to be tart so dont over sweeten.
Chill the puree thoroughly in the refrigerator until very cold, at least 1 to 2 hours or overnight if you have time.
Freeze in your ice cream maker according to the manufacturer's instructions until it reaches a soft sorbet consistency, usually 20 to 30 minutes. No ice cream maker? Pour into a shallow metal pan, freeze, and stir vigorously every 30 minutes to break up ice crystals until smooth and scoopable, about 3 to 4 cycles.
Transfer to an airtight container and freeze for a couple hours to firm up, then let sit at room temperature 5 to 10 minutes before scooping. Serve with extra lemon zest or a buttery cookie if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.