Rhubarb Sorbet

I like this particular recipe, because sometimes making a frozen dessert takes a lot of time and effort. This is definitely and easy dessert recipe. It also makes for a ridiculously delicious and easy brunch recipe. Just drop a small scoop of this rhubarb sorbet into a glass of Prosecco and you’ve got a really pretty glass of cheer.

This is an old rhubarb sorbet recipe from Bon Appétit circa 1995. I added the bit of rose water, to give it more of a Spring feeling and to change up the flavor a bit. But I didn’t change really anything else from it. I wanted to keep it the easy dessert recipe it was designed to be.

So what’s on your menu this Sunday?

Easy Dessert Recipe for Mothers Day – Rose and Rhubarb Sorbet

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

This rhubarb sorbet is an easy dessert recipe you’ll love. It also makes a lovely brunch recipe – just drop a scoop into a glass of Prosecco.

Author: Pamela Braun

Recipe type: Dessert

Cuisine: American

Serves: 4

Ingredients

• 1 Cup + 2 Tablespoons Sugar
• 1 Cup Water
• 3 Tablespoons Lemon Juice
• 1 Pound Rhubarb (chopped to 1″ pieces)
• 2 Tablespoons Light Corn Syrup
• ¾ – 1 Teaspoon Rose Water

Instructions

1. Add the sugar, water and lemon juice to a small saucepan and bring mixture to a boil.
2. Once sugar has melted, add the rhubarb to the pan.
3. Cook until rhubarb has softened (about 7-10 minutes).
4. Pour mixture into a blender or food processor and purée. (If using a blender, make sure you vent the top so that the hot mixture doesn’t blow up all over you and the kitchen.)
5. Stir in the corn syrup and rose water.
6. Pour mixture into a container and let come to room temperature.
7. Cover and freeze for at least 2 hours before serving (preferably over night).
8. Let sit for 5-10 minutes, on the counter, before scooping and serving.

Notes

I used ¾ teaspoon rose water, because I just wanted a subtle hint of rose. Be careful with adding much more than 1 teaspoon of the stuff. A little goes a long way and you don’t want your rhubarb sorbet to taste like a bar of rose soap.