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“I'm gathering rhubarb recipes for later this spring for my husband! This one is from Cooking Light, May 2008.”
READY IN:
6hrs 20mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 4 cups chopped rhubarb (about 1 1/4 pounds)
  • 1 cup water
  • 23 cup sugar
  • 12 cup fresh orange juice (about 2 large oranges)
  • mint sprig (optional)
  • orange rind, strips (optional)

Directions

  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly.
  2. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled.
  3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
  4. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm.
  5. Scrape up and serve in chilled glasses. Garnish with mint and rind, if desired.

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