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    Home • Recipes • Vegan Recipes

    Rhubarb Sorbet (Sorbet à la rhubarbe)

    Published: May 31, 2023 · Modified: Jun 13, 2023 by Jill Colonna13 Comments

    Jump to Recipe Print Recipe

    Easy recipe for Rhubarb Sorbet with rose plus secrets how to make a good sorbet not too hard, not too soft. Gluten free, vegan and dairy free.
    Don't have an ice-cream maker? No problem: get my tips below.

    scoop of sorbet looking like a rose

    Best Rhubarb Sorbet

    I'll be honest. I'm more of a creamy dairy ice cream fan and not normally the greatest fan of sorbets. Unless the fan is on at full blast and it's terribly hot outside!

    Recently, however, during our Parisian heatwave (canicules are becoming more frequent in France), I discovered the best rhubarb and rose sorbet at our popular French frozen-food store, Picard.  I was so hooked, I'd marked it in my diary to develop my own homemade version as soon as it was rhubarb season.

    Well, the time has come to share it! It's simple, low in sugar, bursting with fruit and dairy-free.

    cutting rhubarb sticks with bowls of sugar and water
    3 basic ingredients for a fruit sorbet

    What is Fruit Sorbet Made of?

    Fruit sorbet is made with 3 simple ingredients. It's basically puréed fresh fruit in a little syrup made of sugar and water. For this sorbet, the fruit needs to be softened or stewed first in order to purée it.

    Fruit sorbets are so healthy as long as not too much sugar is used.

    In this rhubarb sorbet, I use only a quarter of sugar to the fresh rhubarb. If you don't have fresh rhubarb, then use this rhubarb compote or store-bought compote (although this has more sugar content) and freeze.

    Please don't use frozen rhubarb, as it should not be re-frozen.

    sliced rhubarb unpeeled in a pan of water and sugar
    rhubarb contains so much water, it just needs a little and some sugar

    How to Make a Good Sorbet - my Secrets

    1. The first secret to a good sorbet is to ensure the quality of your fruit.
      For this recipe, aim for the freshest rhubarb and keep the skins on. This will not only give a wonderful bright pink colour but includes its valuable fibre.
    2. Next is the quantity of sugar. Too much and it will overpower the taste of the rhubarb. Too little and the sorbet will be so hard and difficult to scoop.
    3. Likewise, don't use too much water. As fruit already contains so much water, only use a little to make the fruit syrup.
    stewing rhubarb slices, blend to a purée then freeze
    stewing rhubarb slices, blend to a purée then freeze
    scooping out some soft yet firm pink fruit sorbet

    Rhubarb Sorbet Without an Ice Cream Maker

    I don't have an ice cream maker but use a sorbetière ice cream attachment for my Kitchen Aid stand mixer.  If you don't have either of these, no worries! It's easy to make this without an ice cream maker.

    Without an ice cream maker, simply freeze the sorbet and after 30 minutes, stir it well. Repeat the process a few times until it looks like the right consistency.

    Alternatively, you can make your own homemade granita. Just freeze it for at least 2 hours.

    How to Make a Rhubarb Granita

    So, to make a granita, it takes 2 hours to freeze. Take the mixture out of the freezer every 30 minutes and stir around the ice crystals until it eventually forms into a delicious Rhubarb Rose Granita!

    long wafer thin rhubarb chip on a dish of sorbet

    What to Serve with Rhubarb Sorbet

    Rhubarb sorbet with rose is particularly good served with the following:

    • Delicious crunchy almond Tuile cookies (tuiles also on video)
    • Dried rhubarb chips
    • Although it's great on its own, rhubarb sorbet with rose also goes so well with fresh strawberries or raspberries.
      For a combination of rose and raspberries, try these Parisian Ispahan macaron trifles. For more pink inspiration, see my post on pink macarons!

    If serving for Mother's Day, then don't forget a bunch of roses on the side for Maman!

    For much more on rhubarb, how to prepare it and more recipes,
    see the rhubarb market page.

    scoop of sorbet looking like a rose
    rhubarb and rose sorbet with tuiles and rhubarb chips
    ice cream scoop of pink sorbet in a tub

    Rhubarb Sorbet

    Jill Colonna
    Easy recipe for Rhubarb Sorbet with rose (dairy free, gluten free and vegan). Although an ice cream maker is preferable, this can be made without.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Freezing Time 2 hours hrs
    Total Time 2 hours hrs 20 minutes mins
    Course Dessert
    Cuisine British, French
    Servings 6 people
    Calories 96 kcal

    Equipment

    • Ice Cream Maker optional

    Ingredients
      

    • 500 g (13oz) Rhubarb sliced (skins left on)
    • 125 g (4½oz / ⅔ cup) Sugar
    • 80 ml (3fl oz/ ⅓ cup) Water
    • 2 tablespoon Rose Syrup or 1 teaspoon rosewater

    Instructions
     

    • In a saucepan, bring the rhubarb, water, sugar and rose syrup to a boil for about 10 minutes, covered. Leave to cool then purée in a food processor or mix with a stick blender.
    • Churn in an ice cream maker or sorbetière for about 10-15 minutes, following manufacturer’s instructions.
      (If you don't have an ice cream maker, then transfer to a container with a lid and freeze for 30 minutes a time, taking out and breaking up the ice crystals every 30 mins with a spoon over the next 2 hours until you have a homemade sorbet or granita.)
    • Transfer to a sturdy container and freeze for at least 2 hours.

    Notes

    Delicious served with dried rhubarb chips, tuile cookies or rose macarons or rhubarb & poppy macarons (recipes in my books).
    NUTRITIONAL INFORMATION: 96 Calories per portion; 19g carbohydrates; 0 fat; 0 protein. Dairy free.
    Keyword rhubarb rose granita, rhubarb rose sorbet, rhubarb sorbet recipe

    This recipe was first published May 5, 2016 but has now been completely updated.

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    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    Reader Interactions

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    1. Christina

      June 01, 2023 at 7:57 pm

      5 stars
      Have made this and ADORE it! We are definitely extreme rhubarb fans! Always thinking of the next way to use it! 🙂

      Reply
      • Jill Colonna

        June 01, 2023 at 10:31 pm

        Yes, we are both definitely mad about rhubarb, Christina. Can't get enough of it! So glad you've got a good source of it in California!

        Reply
    2. Thomasina

      November 17, 2021 at 8:50 pm

      5 stars
      I absolutely love rhubarb. So nice to revisit this recipe reminding me of summer long gone now. Something to look forward to.

      Reply
    3. Janice Pattie

      March 27, 2020 at 3:40 pm

      I adore sorbet but have never tried it with rhubarb. This looks so delicious and refreshing, it will be on my list for this summer.

      Reply
      • Jill Colonna

        March 27, 2020 at 3:53 pm

        I know you adore rhubarb, Janice - so this is for you! I can't wait for rhubarb season to make it again! Thanks for popping in x

        Reply
    4. Liz

      May 07, 2016 at 1:30 pm

      What a great flavor combo, Jill. Wishing my scrawny rhubarb plants and take off!!!!

      Reply
      • Jill Colonna

        May 08, 2016 at 9:36 am

        Keeping fingers crossed for garden blast-off, Liz, since your rhubarb needs to know this sorbet 😀

        Reply
    5. David

      May 06, 2016 at 4:04 pm

      I love the sound of this, Jill! And I need to get some Monin rose syrup- their lavender syrup is my favorite!

      Reply
      • Jill Colonna

        May 06, 2016 at 5:00 pm

        I totally agree with you, David. Have you tried their Elderflower syrup too? I use it with strawberries in éclairs in Teatime in Paris... it's divine.

        Reply
    6. June Stobie

      May 05, 2016 at 5:03 pm

      I wish I could have Mother's Day all over again. The rhubarb and rose sorbet I want right now, even the one from Picard. Ah well, no one has it here so I will just have to make it myself from the rhubarb in the garden. Thanks for the recipe Jill.

      Reply
      • Jill Colonna

        May 05, 2016 at 7:21 pm

        Lucky you if you have garden rhubarb, June - I'm jealous! I just appreciate what they give us at the market.
        I missed UK Mother's Day (well, I didn't decide on that one, it's the kids that decide) and so looking forward to celebrating it finally at the end May with the French. And I've made the sorbet myself in advance if anyone forgets 😉

        Reply

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