Rhubarb Sorbet with a Touch of Ginger
Prep time: 
Cook time: 
Total time: 
Serves: 4
Yields about 600ml (or 2½ cups) of sorbet, enough to serve 4 people.
  • 500g (or 1 pound + 1 ounce) cleaned and trimmed rhubarb, preferably red rhubarb
  • 150g (or ¾ cup) granulated sugar
  • 100ml (or ⅓ cup + 4 teaspoons) water
  • ½ teaspoon ginger syrup
  • 50ml (or 3 tablespoons + 1 teaspoon) water
  • a few drops of red food coloring (optional)
  1. Start by chopping the rhubarb into little pieces. Combine with the sugar and 100ml (or ⅓ cup + 4 teaspoons) of water in a medium-sized pan. Heat gently, stirring to dissolve the sugar.
  2. Once the sugar has dissolved, bring to a boil. Leave to simmer gently, uncovered, over low heat for 15 minutes, then take the rhubarb mixture off the heat and carefully pour it in a heatproof bowl. Leave to cool to room temperature.
  3. Once the mixture has cooled, add another 50ml of water, the ginger syrup and a few drops of the food coloring (if desired). Using a stick blender, blitz the mixture to a smooth puree.
  4. Cover the bowl with plastic wrap and chill the mixture in the fridge for 1 hour. Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freeze-proof container, cover with a lid, and place in the freezer for at least 3 hours or until ready to serve.
  5. Twenty minutes before serving, take the rhubarb sorbet out of the freezer and allow to soften for twenty minutes in the fridge or on the countertop.
Alternatively, the rhubarb mixture can be frozen in a freeze-proof container in the freezer. Make sure to give the mixture a vigorous stir with a fork every half hour until the mixture has frozen (this probably takes three hours in total). Although this method will leave you with very tasty sorbet, it will probably be less smooth than sorbet churned in an ice cream maker.
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/08/22/rhubarb-sorbet-with-a-touch-of-ginger/