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!
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 a 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 & 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.
Don’t forget a bunch of roses on the side for Mum!
Can I Make Sorbet Without an Ice-Cream Maker or Attachment?
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!
Instead you can make your own homemade granita by freezing it for at least 2 hours. However, 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
- 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)
- 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.