Rhubarb is one of those vegetables that you only see in the spring. It’s got a tart flavor that is usually made into pies. It looks like pink celery, but has a bitterness that is hard to swallow without some added sweetness.
This recipe turns the spring vegetable into a healthy, honey-sweetened treat that is as decadent as anything you’ll buy at the grocery store.
For super soft sorbet, you can eat it as soon as it comes out of the ice cream maker. To firm it up, freeze it for several hours and then scoop and enjoy!
- 3 cups chopped rhubarb
- 2 cups water
- 1 t orange zest
- 1 cup honey
- 1/4 t sea salt
How To Make It:
1. Put the all of the ingredients in a medium saucepan. Bring to a boil, reduce heat to a simmer, and cover. Simmer for 5-10 minutes, until rhubarb is tender.
2. Transfer to a blender. Blend until smooth.
3. Put the mixture in a covered container and refrigerate until chilled. Transfer to an ice cream maker and process according to the manufacturers instructions. Churning for 15-20 minutes should produce a soft consistency; freeze in an airtight container for several hours for a more firm texture.
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