Five-ingredient strawberry rhubarb sorbet is an easy, refreshing, gluten-free and refined sugar-free dessert.
I’m going to be honest, today’s recipe was inspired not by the fact that strawberries and rhubarb are finally coming into season (which I love), but that I found these little green glass dishes recently in the West Bottoms and couldn’t wait to put something in them. In fact, if I’m being really honest, it took a long time for me to come around to rhubarb. As a kid, I can remember taking the biggest bite out of what I thought was a strawberry pie, only to find out it was rhubarb. The trickery I felt that had been bestowed upon me was severe. I had been betrayed. Lied to. What should have been sweet and wonderfully magical was tart and unrecognizable. And most importantly, I no longer had any dessert to eat.
Fast forward a million years and I’m happy to tell you that I’m no longer so dramatic, and the classic combination of strawberries and rhubarb—sweet, wrapped with tart—is one that I can’t wait to bite into in any form. When I came across this article from The Kitchn, I knew what I wanted going in those little green glasses.
The instructions below for this strawberry rhubarb sorbet will direct you on how to make one that is super smooth and creamy. But if you’d rather skip that extra step, you can simply pour the blended mixture into a metal baking pan until frozen and ready to serve. I made this sorbet both ways and have enjoyed it equally as much. Sorbet is easily customizable, so feel free to play with the sweetness too.
Strawberry Rhubarb Sorbet (Gluten-Free, Dairy-Free)
Five ingredients make up this refreshing, fruity sorbet. For an even easier sorbet, skip the re-blending step at the end of the instructions and simply freeze the mixture in a metal baking pan and serve.
Ingredients
- 2 1/2 cups rhubarb chopped
- 2 1/2 cups halved strawberries
- 1/4 cup honey
- 1/4 cup water
- 1 teaspoon lemon juice
Instructions
- Place water and honey in a large shallow saucepan over low heat. Stir occasionally until honey starts to dissolve into water. Stir in lemon juice. Add chopped rhubarb and cook over medium-low heat for about 5 to 10 minutes or until rhubarb softens. Remove from heat and allow to cool.
- Rinse, hull, and half strawberries. Add strawberries to blender. Transfer rhubarb and remaining liquid into blender. Blend on low until completely smooth. Taste to make sure sweetness suits you, and add more honey if desired. Freezing will tame some of the sweetness.
- Pour mixture into a shallow pan. Cover with foil and freeze for at least 3 hours or until frozen. Once frozen, break up sorbet into chunks and process in blender again until smooth. Transfer to airtight container and return to freezer until ready to serve.
- When ready to serve, take sorbet out the freezer 5 minutes prior to allow it to soften for easier serving.
June Burns says
Sounds like such a refreshing treat! Great way to use fresh fruits in the spring :)
Tessa says
Thank you, June! :) Hope you’re having a great weekend.
Alison @ Food by Mars says
Loving the sorbet right now – it’s so easy to make! This flavor combo is classsssic! You have come a long way in loving rhubarb ;) lovely!
Tessa says
Sooo easy! I certainly have come a long way. :) Thanks, Alison!!
Kathryn says
I think rhubarb is definitely one of those flavours that’s an acquired taste – I really didn’t like it as a kid but it’s one of my favourites now. I have to say though that until this weekend I had never tried the strawberry + rhubarb combo and now I’m obsessed. I can’t wait to try this sorbet next!
Tessa says
Definitely agree, rhubarb really is one of those acquired tastes. So glad you are now a strawberry-rhubarb convert! :)
Angela says
sounds delicious. I made rhubarb and strawberry jam last year and it was so lovely I will be repeating it this year.
Tessa says
Thank you, Angela! Oh, rhubarb and strawberry jam sounds fantastic. I may just have to make that next!
Christine // my natural kitchen says
I adore rhubarb and can’t wait to make this sorbet – all the ingredients are just perfect! Also, your new cups are super cute! Your story makes me laugh – my husband is the exact opposite, having grown up eating his mom’s rhubarb pie. In his opinion, combining rhubarb with strawberries is a travesty haha soo…. more strawberry rhubarb sorbet for me!
Tessa says
Thanks, Christine! I’m such a sucker for small cups/dishes. Haha, that’s too funny. More for you for sure!!
Beverley @ sweaty&fit says
Mmm definitely thought you would have needed a sorbet making or something along those lines to make this! Looks super yummy
Tessa says
Thanks, Beverley! Totally easy without an ice cream maker (although I’d really like to have one of those!). Have a great weekend!
Alissa says
I’m in loooooooove with those green dishes!
Tessa says
Aren’t they so fun?! :)
Sarah @ SnixyKitchen says
Wow – these little green glasses are super cute! No wonder you fell in love with them! To be honest, I’ve NEVER cooked with rhubarb before – I’m behind the times and this sorbet sounds too incredible to pass up. I suppose I should snag some while they’re in season! Gorgeous post!
Tessa says
Thank you, Sarah! Now, hopefully I won’t break these little glasses! Highly likely. Ohh, I’m excited for you to cook with rhubarb. :) xo!
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