Rhubarb sorbet is a delightful way to enjoy the tangy, slightly tart flavor of rhubarb in a refreshing frozen dessert. Perfect for spring and early summer when rhubarb is in season, this sorbet offers a bright, palate-cleansing treat that’s as beautiful as it is delicious. The striking pink color and the unique flavor make it a standout dessert that’s surprisingly easy to prepare.
Ingredients
- 4 cups rhubarb, chopped (about 5-6 stalks)
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (optional, for extra brightness)
- 1 tablespoon light corn syrup (optional, for smoother texture)
- A pinch of salt (optional, to enhance flavor)
Instructions
1. Cook the Rhubarb:
- In a medium saucepan, combine the chopped rhubarb, water, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat and simmer for about 10-15 minutes, or until the rhubarb is very soft and begins to break down.
2. Blend and Strain:
- Remove the saucepan from heat and let the mixture cool slightly.
- Transfer the cooked rhubarb mixture to a blender and blend until smooth.
- Strain the blended mixture through a fine sieve into a large bowl to remove any fibrous bits, resulting in a smooth, silky puree.
3. Add Lemon Juice and Zest:
- Stir the freshly squeezed lemon juice, lemon zest (if using), and corn syrup (if using) into the strained rhubarb puree. Mix well to combine.
- Add a pinch of salt to enhance the flavor if desired.
4. Chill the Mixture:
- Cover the bowl and refrigerate the sorbet base for at least 2 hours, or until it is thoroughly chilled. This helps the sorbet achieve a smoother texture when churned.
5. Churn the Sorbet:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, or until the sorbet has thickened to a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, place it in the freezer, and stir every 30 minutes until it reaches the desired consistency (this process may take several hours).
6. Freeze the Sorbet:
- Transfer the churned sorbet into an airtight container, smoothing the top with a spatula. Freeze for at least 2-3 hours to firm up before serving.
7. Serve:
- Scoop the rhubarb sorbet into bowls or cones and enjoy immediately. Garnish with a sprig of mint, a twist of lemon peel, or fresh berries for a beautiful presentation.
Tips for the Perfect Rhubarb Sorbet
- Choose the Right Rhubarb: For the best color and flavor, use bright red rhubarb stalks. The color will give your sorbet a beautiful pink hue, and the flavor will be tangy and slightly sweet.
- Adjust Sweetness: Rhubarb is naturally tart, so taste the mixture before freezing and adjust the sugar if needed. You can add more sugar for a sweeter sorbet or keep it as is for a tangier treat.
- Serve Softened: If the sorbet is too firm after freezing, let it sit at room temperature for a few minutes before scooping to soften slightly.
Serving Suggestions
Rhubarb sorbet is a versatile dessert that can be enjoyed on its own or paired with complementary flavors. It pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or alongside a slice of pound cake or shortbread cookies. For a more adventurous pairing, serve it with a drizzle of elderflower syrup or alongside a crisp white wine or champagne.
Conclusion
Rhubarb sorbet is a unique and refreshing dessert that captures the tangy essence of rhubarb in a frozen form. Its bright flavor and striking color make it a delightful treat for spring and summer gatherings or as a light, refreshing finish to any meal. Whether you’re a rhubarb enthusiast or trying it for the first time, this sorbet is sure to impress with its balance of sweetness and tartness.