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Rhubarb Sorbet 1993

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“This recipe came from Chef Bryan Webb, and served with Almond Biscotti is really a great refreshing item to serve.”
READY IN:
45mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up fresh rhubard into one inch pieces.
  2. You may used frozen thawed, and drained rhubarb also.
  3. Combine white sugars water and lemon juice in a large heavy saucepot.
  4. Stir over low heat until sugar dissolves.
  5. Increase the heat and bring to a boil.
  6. Add the prepared rhubarb.
  7. Reduce heat to simmer and simmer until fruit is tender.
  8. This should take ten minutes.
  9. Transfer all to food processor and puree until smooth.
  10. Stir in the cornsyrup.
  11. Transfer into a bowl and chill well until cold.
  12. Transfer mixture now to your ice cream machine and process to the machines instructions.
  13. When done, transfer into a covered container.
  14. Put saran or plastic wrap directly on the mixture, this helps to prevent ice crystals.
  15. Cover with container lid, and freeze.
  16. The cooking time and preparation time does not include chilling or freezing which should be at least ten hours.

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