Best Rhubarb Sorbet Recipes

RHUBARB SORBET

Steps:

• Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
• Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)

STRAWBERRY-RHUBARB SORBET

Steps:

• Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
• Put rhubarb, water, and sugar in a saucepan; bring to a boil.
• Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
• Remove from heat and let cool to room temperature.
• Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

RHUBARB SORBET

Steps:

• Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
• Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
• Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
• Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BUTTERMILK SORBET FOR RHUBARB FLOAT

Steps:

• Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
• Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.

ROASTED RHUBARB WITH ROSE WATER AND STRAWBERRY SORBET

Steps:

• Make sorbet:
• Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
• Purée strawberries with syrup in a food processor until smooth, then force through a fine-mesh sieve into a bowl and stir in lemon juice. If mixture isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.
• Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
• Roast rhubarb while sorbet freezes:
• Preheat oven to 400°F with rack in middle.
• Whisk together sugar and potato starch in a 13- by 9-inch shallow baking dish. Add rhubarb and toss. Roast until rhubarb is just tender (not falling apart), 20 to 25 minutes.
• Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.

RHUBARB SORBET

Steps:

• 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.
• Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
• 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.

RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE

Steps:

• Make sorbet:
• Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
• Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
• Make compote while purée is chilling:
• Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
• Let sorbet soften at room temperature 5 minutes, then serve with compote.

RASPBERRY-RHUBARB SORBET

Steps:

• Combine rhubarb, sugar, vanilla bean seeds, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer until rhubarb has broken down and mixture is thick and syrupy, 12 to 15 minutes.
• Transfer rhubarb mixture to the jar of a blender along with raspberries and lemon juice; blend until smooth. Set a fine mesh sieve over a large container. Strain rhubarb mixture into container; cover and transfer to refrigerator until chilled.
• Freeze rhubarb mixture in an ice cream maker according to manufacturer's instructions. Keep frozen, in an airtight container, up to 1 week.

RHUBARB COMPOTE WITH QUICK COCONUT SORBET

Steps:

• Combine first 6 ingredients in heavy pot. Bring to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until mixture thickens slightly, about 10 minutes. Transfer to medium bowl. Refrigerate compote until cold. (Can be made 1 day ahead. Cover and chill.) Spoon into bowls. Top with sorbet and serve.

STRAWBERRY-RHUBARB SORBET

Steps:

• Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 1/2-inch (2-cm) pieces.
• Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
• Slice the strawberries and purée them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• To make a lovely Red Wine-Poached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomis's recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green bean-sized strips. In a nonreactive saucepan, combine 2 cups (500 ml) red wine, 1/2 cup (100 g) sugar, 1 tablespoon honey, 1 cinnamon stick, and a pinch of ground cloves. Bring to a boil, then simmer until the wine is reduced by about one-third. Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.

STRAWBERRY RHUBARB SORBET RECIPE - (4.5/5)

Steps:

• In a sauce pan, add the rhubarb, orange juice, water and maple syrup. Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush (about 10 minutes). Once it is mushy, turn it off the heat and let it get back to room temperature. Once at room temperature, place the mixture in a container in the fridge for a few hours. Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth. 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. 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. Enjoy!

RHUBARB SORBET WITH GINGERED ORANGE COMPOTE

Steps:

• Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
• Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor. Press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. (Reserve remaining syrup for another use.) Chill until cold.
• Process rhubarb mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
• Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.
• Mix 2/3 cup orange juice, sugar, ginger and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.
• Spoon compote into shallow bowls or wine glasses. Top with sorbet.

RHUBARB SORBET

Steps:

• Wash, trim and cut the rhubarb into 1 inch chunks.
• Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
• Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
• Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.
• Lovely served with baked bananas, a nutty cake (especially pistachios) or on its own!

RHUBARB SORBET

Steps:

• Set up an ice bath in a large bowl.
• Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.
• Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.
• Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.
• Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

RHUBARB & STAR ANISE SORBET

Steps:

• Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.
• Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.
• Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer's instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.

RHUBARB FLOAT WITH BUTTERMILK SORBET

Steps:

• Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.