Rhubarb-honey sorbet recipe

Rhubarb Sorbet

Rhubarb sorbet, July 2011

If you have a little rhubarb left in your back yard or can get some at a grocery store or farmer’s market, here’s an interesting hot weather use for it. Study, fibrous rhubarb gives this iced dessert more smoothness and body than a typical sorbet. It’s sweetened only with honey and orange juice, and the orange juice and zest add an enjoyable tang.

Rhubarb-Honey Sorbet
Recipe type: Dessert
Serves: 6
  • 4 cups rhubarb (about 1 pound), ends removed and cut into 1/2-inch pieces
  • 3/4 cup honey
  • 1 medium orange; zest and juice
  1. Place rhubarb, orange zest, and orange juice in medium saucepan. Bring to a boil over medium high heat, then turn down heat and simmer until rhubarb is very soft, 5 to 10 minutes.
  2. Puree rhubarb in a blender. Cool and stir in honey. Place mixture in quart container or jar; cover and chill 12 hours.
  3. Process and chill according to your ice cream maker’s instructions.
Serving size: 3/4 cup; Calories: 151; Fat: 0.2g; Saturated fat: 0g; Carbohydrates: 40g; Sugar: 37g; Fiber: 2g; Protein: 1g;


Shared at Simply Sugar and Gluten-Free Slightly Indulgent Tuesdays and Gluten-Free Wednesday at The Gluten-Free Homemaker.

Fostoria sherbet dish in photo courtesy of Pink Begonia, Kalona, Iowa.


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