Rhubarb Sorbet

"Adapted from The Joy of Rhubarb by Theresa Millang. Cooking and prep time does not include refrigerator chilling time but does include freezing time."
 
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Ready In:
55mins
Ingredients:
5
Yields:
2 pints
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ingredients

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directions

  • Cut rhubarb into 1/2 to 1 inch pieces.
  • Stir sugar and water in a saucepan over low heat until sugar dissolves. Bring to a boil; add rhubarb, then reduce heat and simmer, stirring often, until rhubarb is tender, about 10-15 minutes.
  • Puree mixture in a blender or food processor until smooth.
  • Stir in corn syrup and vanilla.
  • Chill thoroughly in the refrigerator (I chilled overnight).
  • Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
  • Pack into freezer containers and store in freezer if not eating immediately. (Sorbet will stay frozen longer if stashed in freezer for a couple hours before consuming.).

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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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