Healthy rhubarb sorbet recipe with rose plus tips on how to make a good sorbet not too hard, not too soft. This dessert is gluten free, vegan and dairy free and is made with or without an ice cream maker.
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.
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.
Do NOT use frozen rhubarb, as it should never be re-frozen.
How to Make a Good Sorbet: Recipe Tips
- 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. - 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.
- Likewise, don't use too much water. As fruit already contains so much water, only use a little to make the fruit syrup.
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.
With no 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!
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.
Rhubarb Sorbet
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
This recipe was first published May 5, 2016 but has now been completely updated.
Christina
Have made this and ADORE it! We are definitely extreme rhubarb fans! Always thinking of the next way to use it! 🙂
Jill Colonna
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!
Thomasina
I absolutely love rhubarb. So nice to revisit this recipe reminding me of summer long gone now. Something to look forward to.
Janice Pattie
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.
Jill Colonna
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
Liz
What a great flavor combo, Jill. Wishing my scrawny rhubarb plants and take off!!!!
Jill Colonna
Keeping fingers crossed for garden blast-off, Liz, since your rhubarb needs to know this sorbet 😀
David
I love the sound of this, Jill! And I need to get some Monin rose syrup- their lavender syrup is my favorite!
Jill Colonna
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.
June Stobie
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.
Jill Colonna
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 😉