Rhubarb Sorbet

This rhubarb sorbet uses up extra rhubarb from your garden and makes a deliciously tangy dessert with hints of lemon and ginger.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 109 Calories

Ingredients

• 1 cup white sugar
• 1 pinch salt
• 2 cups water
• 2 teaspoons finely grated fresh lemon zest
• 1 pound chopped fresh rhubarb
• ¼ teaspoon finely chopped fresh ginger

Recipe Instructions

Step 1

Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.

Step 2

Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.

Step 3

Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.

Step 4

Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.

Step 5

Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.