Rhubarb Sorbet
Published July 1, 2014
Fred R. Conrad/The New York Times
- Total Time
- 30 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
1 pound rhubarb, chopped
1 cup sugar
¼ teaspoon salt
3 tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)
Nutritional analysis per serving
28 grams carbs; 110 calories; 1 gram fiber; 75 milligrams sodium; 1 gram protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
- Step 2
Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
- Step 3
Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
Private Notes
Comments
I’ve made this for the last four springs and it’s a huge hit. Over the years I’ve found that I get the best results when I cut the water and sugar by 25 percent — a 3/4 cup of each instead of a cup - and double the amount of lemon juice. It makes for a more intense rhubarb flavor and color. I also recommend adding a 1/2 teaspoon of cold vodka to the chilled mixture right before you put in in the ice cream maker. This helps keep the sorbet softer and silkier in the freezer.
loved this! we'd thought it had too much sugar but decided to try recipe as is and actually it was just right, especially since we were picking our rhubarb early in the season. thank you David!
@Sean I will never make any kind of ice cream product again without this tiny bit of vodka. Brilliant. Stays soft indefinitely. No taste of booze whatsoever. Thank you so much!
This is amazingly good. Does anyone know how long the sorbet keeps in the freezer? I’m tempted to use the entire 15 lbs of rhubarb I just harvested to make just this recipe.
Rhubarb's highest calling, and this from a true aficionado. Easy, unusual, and outstandingly delicious. I've made the recipe twice now in this heat wave, following the suggestions to amp up the lemon, dial back sugar and water, and add a touch of booze for scoopability. I used a slosh of gin--delightful. Adult. Excellent.
I’ve made this 5 times in the last month! So easy. Used lime juice instead of lemon cause I had so many limes. Agree with commenter about adding a smidgen of vodka pre mixing in ice cream maker. Just made a batch of purée to keep in the freezer for that sad day when there is no more rhubarb at the market.