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

    Rhubarb Sorbet. Photo by Kree

    1/1 Photo of Rhubarb Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    chia's Note:

    sweet and tangy and very refreshing.

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    Serves: 8



    Units: US | Metric


    1. 1
      boil water and rhubarb in a large saucepan for 10 minutes.
    2. 2
      strain into a bowl in a sieve, pressing down on solids, discard solids.
    3. 3
      add sugars to liquid, stirring to dissolve, add lemon juice.
    4. 4
      cool mixture in refrigerator.
    5. 5
      add to container of an ice cream maker according to manufacturer's directions.
    6. 6
      transfer to a freezer safe container, freeze for 1 hour.

    Browse Our Top Frozen Desserts Recipes

    Ratings & Reviews:

    • on May 22, 2007


      Yes, finally a dish to use up the rhubarb patches that is refreshing and not heavy on the sugar. My guests were surprised and delighted with the light taste. I think she might pickup an ice cream maker now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2004


      This is a wonderful frozen treat! There's just a enough sugar to offset the tanginess of the rhubarb. I wouldn't change a thing. I did have to freeze it in my freezer in an 8x8-inch pan covered in plastic wrap since I couldn't find the paddle for my ice cream maker. I left it in for about 4 hours, stirring it with a fork every once in a while, and it turned out great. Thanks for a new Summer favorite, chia!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rhubarb Sorbet

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 116.6
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 10.8 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 1.3 g
    Sugars 26.6 g
    Protein 0.6 g

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