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.
- 2 1/2 cups rhubarb chopped
- 2 1/2 cups halved strawberries
- 1/4 cup honey
- 1/4 cup water
- 1 teaspoon lemon juice
- 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.