Fresh and fruity rhubarb sorbet, made with vibrant pink rhubarb stalks, orange zest, and fresh ginger.
Guest authorGarrett McCordand I created this recipe together, a perfect sorbet for spring!
~Elise
I’m not sure what first drew me to rhubarb.
Elise Bauer
Perhaps, it was the name.
It sounds so strange, intriguing, even whimsical.
But it isn’t just the name.
Elise Bauer
From the palest pink to dramatic ruby-red.
This sorbet perfectly captures all that love about rhubarb.
Rhubarb Sorbet
Also makes great popsicles!
Elise Bauer
Just pour mixture into popsicle molds and freeze.
Heat on high heat to bring to a boil.
Remove from heat and let cool for 10 minutes.
Elise Bauer
Either use an immersion blender or work in batches with a standing blender to puree the mixture until smooth.
Press the mixture through a fine mesh sieve to remove any of the stringy pulp.
Stir in the corn syrup.
Cover and refrigerate until totally chilled, several hours or overnight.
(Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
Process in your ice cream maker according to the manufacturer’s instructions.
Note that right out of the ice cream maker the sorbet will have a soft consistency.
Alternatively, pour into popsicle molds and freeze for rhubarb popsicles!
