A deliciously light rhubarb and rose sorbet, perfect during rhubarb season when the weather turns to summer. Serve with dried rhubarb chips for an extra special treat.

Don’t have an ice-cream maker? No problem: turn this rhubarb rose sorbet into a rhubarb & rose granita!

rhubarb rose sorbet

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!

Last year, however, during our heatwave (canicule) in Paris, 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, rhubarby and dairy-free.

I based the recipe using my homemade Rhubarb Compote with hibiscus and rose. So, already the flavours are divine before adding the extra rose.  If you don’t have time, then bought rhubarb compote from the supermarket (Bonne Maman do a good one) is fine.

rhubarb sorbet with rhubarb crisps and rose petals

Rhubarb & Rose for Mother’s Day

Now I’m hooked on this Rhubarb Rose Sorbet without a heatwave.  It’s also a perfect dessert to serve for Mother’s Day, as it can be made in advance. Here I served it with delicious crunchy almond Tuiles with added lime zest (see my tuiles recipe video) – one of my favourite, quickest and easiest recipes in Teatime in Paris, plus dried rhubarb chips


Although it’s great on its own, this sorbet with rose goes very well with fresh raspberries. If you love the combination of rose and raspberries, try these Parisian Ispahan macaron trifles.

Don’t forget a bunch of roses on the side for Mum!

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.

Instead you can make your own homemade granita by freezing 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!

rhubarb rose sorbet #rhubarb #sorbets #dessertlove

rhubarb sorbet with rhubarb crisps and rose petals
5 from 1 vote

Rhubarb & Rose Sorbet

Author: Jill Colonna
Prep Time20 mins
Freezing Time2 hrs
Course : Dessert
Cuisine : British, French
Keyword : rhubarb rose sorbet, rhubarb rose granita, rhubarb sorbet recipe
Servings : 6 people
Calories : 78kcal

Description

How to Make Rhubarb Sorbet with Rose (dairy free, gluten free and vegan). If you don't have an ice cream maker, make this into a rhubarb rose granita instead.

Ingredients

  • 400 g (13oz) Rhubarb Compote (see my recipe link below)
  • 55 g (2oz) Sugar
  • 80 ml (3fl oz) Water
  • 2 tbsp Rose Syrup (I use Monin)

Instructions

  • Make the rhubarb compote.
  • In a saucepan, bring the water and sugar to boil then pour over the compote. Purée in a food processor or food blender. Mix in the rose syrup and leave to cool.
  • Freeze the sorbet by churning in an ice cream maker or sorbetière, 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 granita.)
  • Freeze for at least 2 hours.

Notes

Delicious served with dried rhubarb chips, rose macarons (Mad About Macarons) or rhubarb & poppy macarons (Teatime in Paris).
NUTRITIONAL INFORMATION: 78 Calories per portion; 19g carbohydrates; 0 fat; 0 protein. Dairy free.

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Comments (11)

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

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

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

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.

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.

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 😉