A refreshing dessert that's both simple to make and bursting with flavor, this rhubarb sorbet captures the essence of summer in every scoop.
Ingredients
Scale:
4 cups fresh rhubarb, chopped
1 cup granulated sugar
1 cup water
2 tablespoons freshly squeezed lemon juice
½ cup pineapple juice (optional)
Instructions
Wash the rhubarb stalks thoroughly under cold water and chop them into small pieces (about 1-inch sizes).
In a medium saucepan, combine the chopped rhubarb, water, and sugar. Bring to a boil over medium-high heat, stirring frequently until the sugar dissolves completely (about 5-7 minutes).
Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the rhubarb is soft and resembles a thick sauce.
Remove from heat and let cool slightly (about 10 minutes). Puree the mixture using a blender until smooth and silky.
Stir in the lemon juice and pineapple juice (if using) into the rhubarb puree. Taste and adjust the sweetness if necessary.
Pour the mixture into a shallow dish and refrigerate for about 2 hours or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20-25 minutes).
Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.
