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  • Sarah L Samuels

Rhubarb Sorbet

Updated: Jul 1

I had some rhubarb in the garden that needed picking so I decided as it was actually quite warm (I know shocking for the North of England!) I would make some sorbet as we were having a barbecue and it would make a delicious dessert.


This is an easy recipe and you don’t need an ice-cream machine to make it in - just quite a bit of patience!!!




It is perfect eaten on its own with a sprinkling of pistachios or crystallised ginger, with some ginger shortbread biscuits or as a delicious accompaniment to a dessert.


Start by cutting the rhubarb into roughly 2cm pieces and place in a medium sized pan with the caster sugar and water.



Then add the lemon juice.



On a medium heat stir until the sugar has dissolved and the rhubarb has broken down. About 10-15 minutes.




Leave to completely cool



Once the mixture is cold place it in a food processor or liquidiser.



Mix until completely smooth.



Put the mixture into an air tight container in the freezer.





Every hour stir the mixture (4-6 hours) until you cannot stir the mixture anymore. This will stop ice crystals forming in the sorbet.


After 1 Hour

Leave in the freezer until you want to use it.




To serve take out of the freezer and leave to stand for 15 minutes as it will make it easier to scoop.



Rhubarb Sorbet


Sarah’s servings: 10

Sarah’s Skill: Easy

Baking time: None


Ingredients


500g Rhubarb

200g Caster Sugar

100ml Water

1 Lemon (juice only)


Method

  1. Cut the rhubarb into roughly 2cm pieces and place in a medium sized pan with the caster sugar, water & lemon juice.

  2. On a medium heat stir until the sugar has dissolved and the rhubarb has broken down. About 10-15 minutes.

  3. Leave to completely cool

  4. Once the mixture is cold place it in a food processor or liquidiser and mix until completely smooth.

  5. Put the mixture into an air tight container in the freezer.

  6. Every hour stir the mixture (4-6 hours) until you cannot stir the mixture anymore. This will stop ice crystals forming in the sorbet.

  7. Leave in the freezer until you want to use it.

  8. To serve take out of the freezer and leave to stand for 15 minutes as it will make it easier to scoop.







Sarah’s extra slice……


To serve take out of the freezer and leave to stand for 15 minutes as it will make it easier to serve.


You could add some stem or crystallised ginger to the sorbet if you like.


It is delicious served with some ginger shortbread biscuits.

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