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Rhubarb Sorbet
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Prep Time:
180 minutes
Total Time:
180 minutes
Deliciously tangy rhubarb sorbet with zesty orange and ginger.
Ingredients:
  • 3 1/2 cups chopped fresh rhubarb stalks (4-5 stalks, do not use the poisonous leaves!)
  • 2 1/2 cups water
  • 1 2/3 cups of white granulated sugar
  • 2 teaspoons orange zest
  • 2 teaspoons chopped fresh ginger
  • 1/4 teaspoon salt
  • 2 tablespoons corn syrup
Instructions:
  • In a 3 to 4-quart pot, combine chopped rhubarb, water, sugar, orange zest, ginger, and salt. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 5 minutes until the rhubarb is tender and sugar is dissolved.
  • After cooling the mixture for 10 minutes, blend it until smooth using either an immersion blender or a standing blender. Strain the purée through a fine mesh sieve to remove any stringy pulp. Finally, mix in the corn syrup.
  • Refrigerate: Cover and chill until cold, for several hours or overnight. For a quicker chill, stir and check every 15 minutes in the freezer.
  • Churn sorbet in ice cream maker following manufacturer's instructions. For a firmer texture, freeze in a covered container for a few hours. Before serving, allow it to soften at room temperature for a few minutes. Alternatively, pour into popsicle molds to make rhubarb popsicles.

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