Refreshing rhubarb sorbet

    6 hours 50 min

    A refreshing sorbet that keeps well in the freezer - a great way of using up rhubarb if you've grown too much!


    Somerset, England, UK
    3 people made this

    Serves: 10 

    • 500g rhubarb
    • 225g caster sugar
    • 1 lemon, juiced
    • 150ml water

    Prep:30min  ›  Cook:20min  ›  Extra time:6hr freezing  ›  Ready in:6hr50min 

    1. Wash, trim and cut rhubarb into 2cm chunks.
    2. Place all ingredients into a pan and gently cook for 15 to 20 minutes until the rhubarb is soft.
    3. Cool then blend in a liquidizer.
    4. Either churn in an ice cream maker then freeze for around 4 hours, or put in a container with a lid and freeze, stirring every hour to stop ice crystals forming - will take around 4 to 6 hours to set.


    Delicious served with baked bananas, a nutty cake (especially pistachios) or on its own!

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