Strawberry Rhubarb Sorbet

Prep Time 2 hr Serves 4-5 servings     adjust servings


  • 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


  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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