Rhubarb Sorbet Recipe with Rose

Rhubarb Sorbet Recipe - Dairy Free and Vegan

Let’s be honest: I’m usually on Team Ice Cream (creamy, dreamy and French). But when Paris hits peak canicule (heatwave), even I abandon gelato for something lighter- and this rhubarb sorbet hits the spot.

Inspired by a frozen find at Picard, I was smitten enough to scribble a note in my diary: make a homemade version next rhubarb season. Here it is - refreshed, rosy, and ready to scoop. This rhubarb sorbet recipe is:

• Easily made with or without an ice cream maker
• Dairy-free, gluten-free and naturally vegan
• Made with just 3 core ingredients and low in sugar
• Bursting with bright rhubarb flavour, with a hint of rose

What is Rhubarb Sorbet Made of?

Like all good fruit sorbets, this one starts with fresh fruit, sugar and water. That’s it. For rhubarb, we stew it lightly first to coax out its zingy, tangy charm. Skip frozen rhubarb - it can’t be refrozen and turns watery.

I use a simple ratio: 4 parts fruit to 1 part sugar. You can also use homemade or quality store-bought rhubarb compote (check the sugar content before adding more).

Want a French twist? It’s called sorbet à la rhubarbe, a staple of summer desserts across France.

Is Sorbet Healthier than Ice Cream or Gelato?

Ah, the sorbet vs gelato vs ice cream debate. While gelato and ice cream bring the cream, sorbet is naturally dairy-free and fat-free, making it a lighter choice. Just watch the sugar content - some recipes go heavy on the sweet stuff.

This one? Not so much. Rhubarb has enough zing to carry the flavour with just a little sugar. So yes, it’s a great option if you're after a rhubarb recipe that's vegan and refreshing - without compromising on taste.

Sorbet vs Sherbet - What's the Difference?

Here’s the 'scoop':

• Sorbet = fruit + sugar + water (no dairy). Very French.
• Sherbet = sorbet with a splash of milk or cream
• Gelato or ice cream = higher in creaminess

How to Make Rhubarb Sorbet: Recipe Tips

1. The first secret to a good sorbet is to ensure the quality of your fruit.
   For this recipe, aim for the freshest rhubarb and keep the skins on. This will not only give a wonderful bright pink colour but includes its valuable fibre.
2. Next is the quantity of sugar. Too much and it will overpower the taste of the rhubarb. Too little and the sorbet will be so hard and difficult to scoop.
3. Likewise, don't use too much water. As fruit already contains so much water, only use a little to make the fruit syrup.

Why is My Sorbet Too Hard or Too Soft?

It all comes down to sugar and water balance:

• Too much sugar = slushy mess
• Too little = rock-solid sorbet
• Too much water = icy texture

Stick to the right ratio and blend well. If you're worried, a splash of inverted sugar (like corn syrup or glucose) can help, but it’s not essential here.

Rhubarb Sorbet Without an Ice Cream Maker

I don't have an ice cream maker like a Pacojet or a trendy Ninja CREAMi. Instead, I use a KitchenAid ice cream attachment (sorbetière) for my stand mixer. If you don't have either of these, no worries! It's easy to make this without an ice cream maker.

With no ice cream maker, simply freeze the sorbet and, after 30 minutes, stir it well. Repeat the process a few times until it looks like the right consistency.

How to Make a Rhubarb Granita

Alternatively, you can make your own homemade granita. Just freeze it for at least 2 hours.

So, to make a granita, take the mixture out of the freezer every 30 minutes and stir around the ice crystals until it eventually forms into a delicious Rhubarb Granita!

What to Serve with Rhubarb Sorbet

This sorbet is perfectly pretty on its own, but for a little flourish:

• Delicious crunchy almond Tuile cookies (tuiles also on video)
• Dried rhubarb chips for crunch
• Fresh strawberries or raspberries.
• Or tuck it inside a Parisian macaron trifle for a showstopper For more pink inspiration, see my post on pink macarons
• Add it to the celebratory French Vacherin ice cream cake.

If serving for Mother's Day, then don't forget a bunch of roses on the side for Maman!

For much more on rhubarb, how to prepare it and more recipes,
see the rhubarb market page.