Rhubarb sorbet recipe.

Ingredients.

• 500g rhubarb
• 225g caster sugar
• 1 lemon, juiced
• 150ml water

Method.

1. Wash trim and cut rhubarb into 2cm chunks
2. Place all ingredients in a pan and gently cook for 15 to 20 minutes until the rhubarb is soft.
3. Cool then blend in a liquidizer.
4. Either chum in an ice cream maker the freeze for around 4 hours, or put in a container with a lid and freeze, stirring every hour to stop ice crystals forming. (will take around 4 to 6 hours to set)
5. Serve or keep in freezer until ready.

My thoughts.

I love this sorbet. Normally I am not a lover of sorbet but this was great. Very simple to prepare but tastes delicious and uses up rhubarb that is in abundance at the moment. Massive thank you to Rob for sharing this recipe. It is fantastic and I appreciate that Rob sent it to us.

Give it a go and let me know how you get on with it.

Do you have any other recipes using rhubarb? Or any other recipes you would like to share. Get in touch and will make it happen.