Thursday, June 3, 2010

Rhubarb Sorbet

Our rhubarb is producing a bumper crop this year... You will be shocked at how creamy this rhubarb sorbet turns out.

2 lbs rhubarb, cut into 1" pieces
1 1/2 to 2 cups sugar (depending on how tart you like it)
3 tbs corn syrup

Place everything in a heavy bottomed sauce pot.
Mix well.
Let sit at room temperature for at least an hour to macerate and release the natural juices.
Over medium heat cook until very tender.
Allow to cool slightly then in batches blend in a food processor until very smooth.
Refrigerate until well chilled - Overnight is best.
Place into ice cream maker and follow your particular brands directions.
Place in the freezer at least 2 hours to harden.


  1. Oh, I use that rhubarb sauce as a topping for vanilla ice cream! Or I eat it warm, like applesauce. YUM!

  2. Lin, I will post my rhubarb compote recipe next jut for you :) I spice mine and wow that just puts it over the top!!


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