Rhubarb Sorbet Recipe

I’m sharing one of my favorite sorbet recipes that turns garden-fresh rhubarb into a tart, sweet sorbet inspired by pie and featuring a simple pantry trick you won’t expect.

I grew up thinking rhubarb belonged in pies, but I love turning garden fresh rhubarb into a sorbet that tastes shockingly like that filling. With just rhubarb and a bit of sugar you get a bright tartness that makes your tongue perk up, odd little crystal bites or a creamy melt depending how you freeze it.

I tweak it every time, sometimes letting it sit a day, sometimes scooping it right away, and the results keep surprising me. If you read Sorbet Recipes or are hunting Ways To Use Rhubarb this one will make you curious and reach for seconds.

Ingredients

• Tart stalks, good fiber and vitamin K, gives sorbet a bright tangy backbone.
• Sweetens and balances tartness, mostly empty calories but still key for smooth texture.
• Adds fresh acidity, boosts flavor and preserve color alittle when cooked down.
• Intense citrus oils for perfume, small amount goes a long way with zest.
• Tiny pinch enhances sweetness and depth, you barely taste the salt but notice difference.
• Stops crystallization, keeps scoopable texture, adds no flavor if used sparingly in recipe.
• Dilutes puree, helps freeze evenly, simple yet essential for a silky sorbet finish.

Ingredient Quantities

• 1 pound (450 g) rhubarb, trimmed and chopped, about 4 cups
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest, optional
• Pinch of fine salt
• 1 to 2 tablespoons vodka, optional

How to Make this

1. In a medium saucepan combine 1 cup sugar and 1 cup water, add the teaspoon of lemon zest if you like, and heat over medium until the sugar fully dissolves and the syrup just comes to a simmer, then remove from heat and let cool a bit.

2. Add the chopped rhubarb to the warm syrup, return to low medium heat and cook until the stalks are very soft and falling apart, about 8 to 10 minutes, stirring now and then.

3. Stir in 1 tablespoon fresh lemon juice and a pinch of fine salt, taste and if it seems too tart add a little extra sugar but remember frozen sorbet tastes less sweet.

4. Let the cooked rhubarb mixture cool to room temperature then refrigerate until completely cold, at least 2 hours or overnight because a cold base churns much better.

5. Puree the chilled mixture in a blender or food processor until smooth, then press through a fine mesh sieve to remove strings and seeds for the silkiest texture.

6. Now is the time to stir in 1 to 2 tablespoons vodka if using, it wont make it boozy but it does keep the sorbet from freezing rock hard so it scoops nicer.

7. Pour the strained puree into your ice cream maker and churn according to the manufacturer instructions until it reaches a soft serve consistency, about 20 to 30 minutes. If you dont have a machine pour the mixture into a shallow metal pan and freeze, whisking or scraping every 30 minutes to break up ice crystals until smooth.

8. Spoon the churned sorbet into an airtight container, press a piece of plastic wrap right onto the surface to prevent ice crystals, seal and freeze until firm which usually takes 2 to 4 hours.

9. Before serving let the sorbet sit at room temperature about 5 minutes so it softens a bit, then scoop and serve with a little extra lemon zest if you want.

10. Store in the freezer for up to two weeks for best flavor, but it is freshest the first few days so try to eat it soon.

Equipment Needed

1. Medium saucepan (about 2 to 3 qt) for the sugar syrup and cooking rhubarb
2. Sharp chef’s knife and cutting board for trimming and chopping stalks
3. Measuring cups and measuring spoons for sugar, water, lemon juice, etc.
4. Wooden spoon or silicone spatula for stirring and scraping
5. Microplane or zester for lemon zest
6. Blender or food processor to puree the chilled mixture
7. Fine mesh sieve plus a bowl to press the puree smooth
8. Ice cream maker, or a shallow metal pan plus a whisk or spatula if you dont have one
9. Airtight container and plastic wrap to press onto the surface before freezing

FAQ

Rhubarb Sorbet Recipe Substitutions and Variations

• Rhubarb: swap with strawberries or tart cherries (use equal weight, about 1 lb). Strawberries are sweeter so cut the sugar by ~1/4 cup, cherries keep that nice tart edge.
• Granulated sugar: replace with honey or agave syrup (use 3/4 to 1 cup). Warm it with the water to dissolve; sorbet will be a bit softer and more floral.
• Fresh lemon juice: use lime juice 1:1 for the same acidity, or if you want a milder tang try 1 tsp apple cider vinegar plus extra zest for brightness.
• Vodka (optional): swap for 1 to 2 tbsp Cointreau or another light citrus liqueur for flavor and scoopability, or use 1 to 2 tbsp corn syrup to keep texture soft without alcohol. If you omit any of these the sorbet will freeze firmer.

Pro Tips

– Chill the base well and fast if you can. Spread it thin in a shallow pan to cool quicker before refrigerating, because a cold base churns way better, otherwise you get icy bits. Let it sit in the fridge long enough, dont try to rush it.

– For the silkiest mouthfeel push the puree through a fine sieve or use a food mill, and scrape the bottom of the blender so you dont waste any. If you still get stringy bits, press with the back of a spoon or use cheesecloth, it makes a big difference.

– Keep the sorbet scoopable without making it boozy by using only a tablespoon or two of vodka, or if you prefer no alcohol use a tablespoon of light corn syrup or a bit of invert sugar instead, those stop it from turning into a rock. Dont overdo it though, too much will make it slushy.

– Store and serve smart: press plastic right on the surface before sealing, keep the container in the coldest part of the freezer not the door, and let it sit at room temp for a few minutes before scooping or run the sealed container briefly under warm water to loosen it up. Sorbet tastes best the first few days, try not to let it sit too long.