Green rhubarb sorbet
Item 1 of 1
Christoffer Hruskova's rhubarb sorbet recipe could be used as one component of a larger dessert, or enjoyed on its own. Green rhubarb refers to underripe rhubarb, which makes the sorbet wonderfully tart.
First published in 2015
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Ingredients
Metric
Imperial
Green rhubarb sorbet
- 350g of green rhubarb
- 75g of sugar
- 125ml of water
SAVE RECIPE
Equipment
- Ice cream maker
- Juicer
Method
1
Use a juicer to juice the rhubarb. If you do not have a juicer, chop and blitz the rhubarb in a blender until as smooth as possible, then pass through a fine sieve, using a spatula or ladle to press out as much juice as possible
- 350g of green rhubarb
2
Combine the sugar and 75ml of water in a pan and heat until all of the sugar has dissolved and you are left with a sugar syrup
- 75g of sugar
- 75ml of water
3
Combine the rhubarb juice, sugar syrup and 50ml of water and place in the fridge until cool. Remove and churn in an ice cream maker. Store in the freezer until ready to serve
- 50ml of water
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