Rhubarb Sorbet – Sugar-Free, GAPS, Paleo
This refreshing rhubarb sorbet has only 5 ingredients and is so easy to make! It is honey sweetened, sugar, gluten, and dairy-free. No churning needed. This sweet and tangy treat is a perfect summertime dessert the whole family will love. I love how this recipe is versatile- simply swap your favorite berries or other fruit for a variety of flavors and beautiful colors.
What is Sorbet?
Sorbet, or “sherbet”, as some people call it, is a frozen dessert treat. It looks like, and has a similar consistency to ice cream, but does not generally contain any milk or cream. Sorbets are traditionally made from fruit, sugar, and water, though in recent years commercial sorbets seem more likely to contain fruit flavorings, corn syrup, and fillers. Fortunately, this rhubarb sorbet recipe is easy to make at home using wholesome ingredients.
Rhubarb- A Perennial Plant
Rhubarb is a perennial vegetable that has been used in food and medicine for many years. It is fairly easy to grow and one plant can produce many large stalks during its growing season. Once stalks are harvested, new stalks continue to grow. Rhubarb has quite a sour taste, and is often paired with a sweet fruit, like berries, or a sweetener like honey when used in baking and desserts. Although its culinary uses make it seem like a fruit, it is technically a vegetable.
Health Benefits of Rhubarb
Rhubarb is a rich source of nutrients. We try to focus on eating nutrient dense, high mineral foods in our home. I was excited to learn this yummy rhubarb sorbet recipe helps us accomplish this goal! According to a Penn State study, rhubarb:
- provides 45% of the Daily Value of vitamin K in a serving size of 1 cup.
- contains vitamins C and A, folate, riboflavin, and niacin.
- provides 32% of the Daily Value of manganese in a serving.
- includes iron, potassium, and phosphorus.
- is comprised of phytochemicals and phenols that provide the body with additional health benefits.
- contains anthocyanin and lycopene antioxidants in the deep red stalks, which have been shown to help prevent cardiovascular disease and have anti-carcinogenic effects.
- has over forty-two types of phytonutrients and chemicals that help fight against chronic diseases (source).
Rhubarb Sorbet – Sugar-Free, GAPS, Paleo Recipe
Equipment
- sauce pan
- immersion blender
- ice cream maker
Ingredients
- 4 cups rhubarb (chopped)
- 3 cups raspberries (frozen or fresh – about 24 oz)
- 1.5 cups water
- 1.5 cups honey
- 3 pcs limes (optional)
Instructions
- In a sauce pan, bring water to a boil.
- Add rhubarb to boiling water and cook for 5 minutes.
- Add raspberries to boiling water and rhubarb, cooking for another 3 minutes.
- Remove sauce pan from heat.
- Stir honey into sauce pan.
- Squeeze juice from 3 limes into sauce pan and stir (optional).
- Use an immersion/stick blender (or add mixture into a regular blender when cooled), blend the mixture until smooth.
- Freeze the mixture for 1 hour, stir it, and freeze again.
- Continue freezing and stirring the mixture every 30 minutes for the next 2 hours to achieve the best consistency. If preferred, you can pour the cooled mixture into an ice cream churn instead.
- Scoop and serve.
Notes
Recipe Notes
- Lime juice gives this sorbet a bit of a tang and flavor dimension. You can also omit the limes for a slightly sweeter flavor.
- You can substitute any in season berries for the raspberries, such as strawberries, blackberries, blueberries, etc.
- If you do have an ice cream maker, adding the cooled ingredients to the churn will produce a fluffier sorbet, but this is not necessary.
- If you freeze this recipe for future use, allow it to thaw about 10 minutes for easier scooping and serving
I hope you and your family enjoy this recipe as much as we do! Please let me know your feedback and favorite recipe variations in the comments.
Resources
Post
Shop This Post
This post contains affiliate links, which means I may make a small commission at no extra cost to you. See my full disclosure here.
This sounds so very refreshing and I’m sure it it super delicious! I love rhubarb, but have never had rhubarb ice cream, what a cool idea. I’ll have to put this on my list to try!
I have rhubarb growing in the back garden right now, this is an excellent use for it. Thank you for sharing this recipe!
This sounds so refreshing! We’re always on the lookout for simple, no-added-sugar recipes to try during our home ed cooking sessions and we have rhubarb growing at our allotment — adding this one to the list!