Rhubarb Sorbet recipe

Preparation Time: 8 hours | Cooking Time: 10 minutes

A light, fruity and wonderfully fresh sorbet. This recipe uses rhubarb, water, sugar, lemon zest and a pinch of salt, all whizzes together and then thrown in an ice cream maker until soft and creamy.


  • 500ml water (or you could use something with a bit of flavour, like fruit juice or lemonade)
  • 5 rhubarb stalks
  • 350g sugar
  • Zest of one lemon
  • Pinch salt


  1. Chop the rhubarb stalks and put into a saucepan with the water, sugar, lemon zest and salt.

  2. Bring to the boil, simmer for 7-10 minutes until the rhubarb is falling apart, then put everything into a blender and whiz until smooth.

  3. Push the mix through a sieve, then chill the liquid overnight. Pour into an ice cream maker and churn according to manufacturer's instructions.

For a little extra colour, add some strawberries to the sorbet mix. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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