Rhubarb Sorbet
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
2 pints
ingredients
- 1 1⁄2 lbs rhubarb
- 1 cup sugar
- 1 cup water
- 1 tablespoon light corn syrup
- 1⁄2 teaspoon pure vanilla extract
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
flower7
Galena, Ohio
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.