2 Reviews

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.

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karen in tbay May 21, 2007

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!

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Kree June 17, 2004
Rhubarb Sorbet