Rhubarb Sorbet | A Refreshing & Tangy Frozen Treat

Introduction: Cool Off with Rhubarb Sorbet

Rhubarb sorbet is a vibrant, tangy, and refreshing dessert that captures the essence of spring and summer. Made from just a handful of ingredients, this light and fruity treat is dairy-free, easy to make, and a fantastic way to showcase the bright flavour of seasonal rhubarb. Whether you’re looking for an alternative to ice cream or a palate cleanser between courses, rhubarb sorbet is a must-try.

Why You’ll Love Rhubarb Sorbet

Naturally Dairy-Free – Ideal for vegans and those with lactose intolerance
Full of Flavour – Intensely fruity and perfectly tart
Simple Ingredients – No fancy equipment needed
Versatile – Serve alone, in cocktails, or alongside cakes and fruit desserts

Ingredients

500g fresh rhubarb, chopped
200g caster sugar
100ml water
Juice of 1 lemon

How to Make Rhubarb Sorbet – Step-by-Step

Step 1: Cook the Rhubarb

Add chopped rhubarb, sugar, water, and lemon juice to a medium saucepan.
Bring to a simmer and cook for 10–15 minutes, or until the rhubarb is soft and starting to break down.
Remove from heat and allow to cool.

Step 2: Blend and Strain

Once cool, blend the mixture until smooth using a food processor or blender.
For an ultra-smooth texture, strain the puree through a fine sieve to remove any fibrous bits.

Step 3: Chill

Transfer the puree to a bowl and refrigerate until fully chilled (at least 2 hours or overnight).

Step 4: Freeze

With an Ice Cream Maker:

Pour the mixture into your machine and churn according to manufacturer instructions.
Transfer to a freezer-safe container and freeze until firm.

Without an Ice Cream Maker:

Pour the puree into a shallow container and freeze.
Stir every hour for 3–4 hours to break up ice crystals and achieve a smooth texture.

Serving Suggestions

Scoop into bowls or cones for a summer treat
Serve alongside sponge cake or lemon shortbread
Use between courses as a light, palate-cleansing sorbet
Add to a gin cocktail for a fruity twist

Tips for Success

Use bright red rhubarb for the best colour and flavour
Taste and adjust sugar to suit your preferred sweetness
Add a splash of elderflower cordial or strawberry puree for variety
Let sorbet soften slightly before scooping for perfect texture

Storage Instructions

Store in an airtight container in the freezer for up to 2 weeks
Cover the surface with baking paper or cling film before sealing to prevent ice crystals
Allow 5–10 minutes at room temperature before serving

Conclusion

Rhubarb sorbet is a light, tangy, and delightfully refreshing way to enjoy one of spring’s most iconic ingredients. With its vivid pink hue, zingy flavour, and melt-in-your-mouth texture, it’s the perfect dessert for warm weather or any occasion that calls for a little something special. Easy to make, even without an ice cream maker, it’s a seasonal staple worth adding to your dessert repertoire.