Strawberry Rhubarb Sorbet, is an easy no-churn sorbet made with only a few ingredients. This recipe is super simple to make, the hardest part is the waiting.
Strawberry rhubarb sorbet is made with simple ingredients that turn into a delicious refreshing dessert. This is the perfect recipe if you are looking for a light dessert, ideal for when the weather turns warmer.
It is a dessert that my whole family loves. They always ask for seconds. I love the flavor of the strawberry and rhubarb together. It gives the sorbet a sweet and tart flavor in every bite. So refreshing.
One of the nice things about this recipe is that you do not need an ice cream machine to make the sorbet. If you have a blender or immersible blender you can make this recipe.
What is sorbet?
A sorbet is a dessert usually made with simple syrup and usually fruit that has been pureed. It also tends to be lower in fat than other desserts because it has no dairy to increase the fat content. Any type or combination of fruit can be turned into sorbet.
Helpful tips
- Use ripe strawberries, it will give a more favorable sorbet.
- Peel the rhubarb. This will eliminate some of the stringiness that comes with rhubarb.
- Do not reduce the amount of sugar that is in the recipe
- Stir the sorbet occasionally while it is freezing. This will help to prevent ice crystals from forming.
- Use aluminum foil to cover the loaf pan with the sorbet. It can be kept in the freezer for a month or longer.
Ingredients you will need for this sorbet
- Rhubarb
- Sugar
- Water
- Lemon Juice
- Strawberries
Steps for making strawberry rhubarb sorbet
Steps one and two
In a medium sauce combine the rhubarb, sugar, water, and lemon juice, Cook until the rhubarb is soft.
Steps three and four
Add the strawberries to the cooled rhubarb. Use a blender or an immersible blender to puree the ingredients.
Steps five and six
Pour the mixture into a loaf pan and cover it with aluminum foil. Place the sorbet in the freezer to freeze. Remember to stir it occasionally while it freezes. Use an ice cream scoop to scoop the sorbet.
Here are some other no-churn desserts you may enjoy:
If you make this strawberry rhubarb sorbet, I would love to hear about it! Please leave me a comment and a rating.
Strawberry Rhubarb Sorbet
Ingredients
- 4 cups rhubarb chopped
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 cups strawberry sliced
Instructions
- In a medium saucepan combine the chopped rhubarb, sugar, water, and lemon juice and heat over medium heat.
- Cook until the rhubarb is soft, about 10 to 15 minutes. Cool completely. This step can be completed the day before.
- Slice the strawberries and combine with the cooled rhubarb. Using an immersible blender or a blender to process the ingredients until they are pureed.
- Pour into a loaf pan, cover with aluminum foil and place in the freezer. Stir the ingredients for the first couple of hours about every 30 minutes, until the ingredients start to freeze completely
Notes
- Use ripe strawberries. The sorbet will turn out more flavorful.Â
- Peel the rhubarb. It will help eliminate the stringiness that comes with rhubarb.
- Do not reduce the amount of sugar.Â
- Stir occasionally while the sorbet is freezing. It will help prevent crystals from forming.Â
- Set the sorbet out of the freezer for 5 to 10 minutes before serving. This will make it easier to scoop out.Â
- If kept in an airtight container the sorbet can be kept in the freezer for a month or more.Â
Nutrition
This recipe was originally published on May 28, 2018. It has been updated with new content and pictures on May 30, 2024.
Absolutely refreshing! A perfect summer cooler, Dawn.
It’s really HOT here, so this looks wonderfully refreshing. Great choice of flavors — strawberry and rhubarb play so well together. Thanks!
This looks great. Whenever I think of strawberry and rhubarb I think of pie or tarts. I’ll have to give this recipe a try. I really love sorbet, almost more than ice cream!
You know what’s funny? I was just chatting with my Mom, and we were talking about planting rhubarb in the garden. Now I definitely need to plant some (maybe next year at this point…) as I love a good sorbet!
So beautiful and refreshing! Perfect for this heat wave!!