Strawberry Rhubarb Sorbet

Sorbets are so perfect for this time of year.  Light and refreshing.  I have been wanting  to make a strawberry rhubarb sorbet ever since I got my ice cream machine.  I can honestly say that this is the very first time I attempted anything with rhubarb.  I have eaten it, but I had been intimidated to cook with it.  I know both rhubarb and strawberry are seasonal ingredients so now was the time to make a strawberry rhubarb sorbet recipe. I think this rhubarb sorbet with the strawberry came out pretty good.

strawberry rhubarb sorbet watermark

Yesterday was the perfect day to try.  It was super hot and humid and I had just walked all over the mall with the two kids.  We are doing a family photo this weekend and they needed matching shirts for that.  I was super hot when I got home, so I popped this in the machine real quick.  I must admit, my older daughter was not a fan. Not sure why since my younger daughter and I loved it!  I threw a few carob chips on top for some crunch.  This recipe couldn’t be easier.  If you don’t have an ice cream machine, you can pour the mixture into popsicle molds.  🙂

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

Prep Time 2 hr Serves 4-5 servings     adjust servings

Ingredients

  • 2-3 large stalks of rhubarb
  • 1 16oz package of strawberries
  • 1/4 cup maple syrup
  • Juice of 1/2 an orange
  • 1 cup water

Instructions

  1. In a sauce pan , add the rhubarb, orange juice, water and maple syrup.
  2. Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush. Mine took about 10 minutes.
  3. Once it is mushy, turn it off the heat and let it get back to room temp.
  4. Once at room temp, place the mixture in a container in the fridge for a few hours.
  5. Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth.
  6. Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds.
  7. Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating.
  8. Enjoy!

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19 thoughts to “Strawberry Rhubarb Sorbet”

  1. What an awesome recipe! Our rhubarb is exploding in the backyard and I never use it up so this is perfect. Think I'm going to try your rhubarb stew to make jam too. Thanks for sharing!!
    1. I hope you enjoy this Colleen! Sorry it's still cold for you. Even in Texas, it hasn't gotten into the 100's yet. Happy for that though.
  2. I don't have an ice cream machine - would this work in my VitaMix (I haven't experimented much with making sorbets with it, but know there are recipes for them)? would I need to make any adjustments?looks divine - I love rhubarb/strawberry combinations!
    1. You can try it in a vita mix and then put in ice trays to freeze. Once the ice trays are frozen, you can throw them back in the vita mix and it should come out like soft serve ice cream. Please let me know if it works!
      1. that's a good idea, thanks (not sure I have more than one ice cube tray though - I have an icemaker!). May also try freezing the fruit first.
    1. Thank you! I used fresh, but you can use frozen also. It was a typical carton of strawberries you get at the grocery store.
  3. I do not like rhubarb. Can you just use strawberries? If so, would you just double to amount of strawberries? Also, do you still need to cook if not using rhubarb? Thanks
    1. I think you could use more strawberries. You probably don't even need to cook anything. Just blend and pour straight into the ice cream maker.

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