Hamdi Saidani Rhubarb Sorbet Recipe made with fresh rhubarb, sugar, water, and lemon juice. It serves 4 and takes about 10 minutes prep plus freeze time. This dairy-free dessert is tart, refreshing, and the perfect cool treat for spring and summer days.
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❤️ Why You’ll Love This Rhubarb Sorbet
- Rhubarb sorbet has a bright, tangy flavor that’s naturally refreshing and perfect for warm days.
- It’s completely vegan, dairy-free, and gluten-free—ideal for many dietary needs.
- Made with just 5 simple ingredients, it’s easy and budget-friendly.
- There are no eggs, milk, or cream, making it light and allergen-friendly.
🍋 Ingredients:
- 4 cups chopped fresh rhubarb
- 1 cup water
- ¾ cup sugar (adjust to taste)
- 1 tbsp lemon juice
- Pinch of salt
🍧 Instructions:
- In a saucepan, combine rhubarb, water, sugar, and salt.
- Bring to a boil, then simmer 10–12 minutes until rhubarb softens.
- Cool slightly, then blend until smooth.
- Stir in lemon juice and chill completely in the fridge.
- Pour into an ice cream maker and churn until thick, about 20–25 minutes.
- Freeze 2–4 hours before serving for a firm texture.
No Ice Cream Maker?
Pour chilled puree into a shallow dish. Freeze, stirring every 30 minutes until smooth and frozen (about 3–4 hours).
✅ Rhubarb Sorbet Tips
- Use red rhubarb for a more vibrant pink color.
- Taste the puree before freezing—adjust sugar or lemon juice if needed.
- Add 1 tsp of vanilla or ginger for extra flavor.
- Use corn syrup (¼ cup) instead of part of the sugar to keep texture soft.
- Chill mixture well before freezing for faster churning.
🍓 What To Serve With Rhubarb Sorbet?
Serve Rhubarb Sorbet on its own or with fresh berries, mint leaves, or a drizzle of honey. It also pairs well with shortbread cookies, lemon cake or as a palate cleanser between courses in a fancy meal or party.
🧊 How To Store Rhubarb Sorbet?
In the Freezer:
Store in a sealed container for up to 2 weeks. Place parchment or plastic wrap directly on the surface to prevent ice crystals.
❓FAQs
Is rhubarb sorbet healthy?
Yes. It’s low in fat and calories and made mostly from fruit, making it a lighter alternative to creamy desserts like ice cream.
Can I use frozen rhubarb?
Yes, you can. Just thaw the rhubarb completely and drain off any excess water before cooking. This helps maintain the right texture and flavor in the final sorbet.
Can I make this without an ice cream maker?
Yes. Simply pour the chilled puree into a shallow dish, freeze it, and stir every 30 minutes until it’s smooth and fully frozen—usually within 3 to 4 hours.
How sweet should Rhubarb Sorbet be?
That depends on your taste and how tart your rhubarb is. Start with the suggested sugar amount, then taste the mixture before freezing. Add more sugar if it’s too sour.
Why is my sorbet icy instead of smooth?
Icy texture usually means there wasn’t enough sugar or the mixture didn’t get enough air. Try adding a tablespoon of corn syrup or blend more thoroughly before freezing.
Is this sorbet vegan?
Yes. Rhubarb sorbet contains no animal products—no eggs, dairy, or gelatin—making it 100% vegan-friendly.
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🧾 Rhubarb Sorbet Nutrition Facts (per ½ cup serving):
- Calories: 90
- Carbs: 23g
- Sugar: 21g
- Fat: 0g
- Protein: 0g
- Fiber: 1g
