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    You are in: Home / Recipes / Rhubarb Sorbet Recipe
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    Rhubarb Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    flower7's Note:

    Adapted from The Joy of Rhubarb by Theresa Millang. Cooking and prep time does not include refrigerator chilling time but does include freezing time.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Cut rhubarb into 1/2 to 1 inch pieces.
    2. 2
      Stir sugar and water in a saucepan over low heat until sugar dissolves. Bring to a boil; add rhubarb, then reduce heat and simmer, stirring often, until rhubarb is tender, about 10-15 minutes.
    3. 3
      Puree mixture in a blender or food processor until smooth.
    4. 4
      Stir in corn syrup and vanilla.
    5. 5
      Chill thoroughly in the refrigerator (I chilled overnight).
    6. 6
      Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
    7. 7
      Pack into freezer containers and store in freezer if not eating immediately. (Sorbet will stay frozen longer if stashed in freezer for a couple hours before consuming.).

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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Sorbet

    Serving Size: 1 (1142 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 492.6
     
    Calories from Fat 6
    27%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 25.0 mg
    1%
    Total Carbohydrate 124.0 g
    41%
    Dietary Fiber 6.1 g
    24%
    Sugars 106.6 g
    426%
    Protein 3.0 g
    6%

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