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Citrusy Rhubarb Sorbet

Cooking Light

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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Outstanding

You can vary this simple dessert by using fresh tangerine, red grapefruit, or blood orange juice in place of the orange juice.

Yield: 5 servings (serving size: about 2/3 cup)

Ingredients

  • 4  cups  chopped rhubarb (about 1 1/4 pounds)
  • 1  cup  water
  • 2/3  cup  sugar
  • 1/2  cup  fresh orange juice (about 2 large oranges)
  • Mint sprigs (optional)
  • Orange rind strips (optional)

Preparation

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

Nutritional Information

Calories:
135 (1% from fat)
Fat:
0.2g (sat 0.1g,mono 0.0g,poly 0.1g)
Protein:
1.1g
Carbohydrate:
33.7g
Fiber:
1.8g
Cholesterol:
0.0mg
Iron:
0.3mg
Sodium:
4mg
Calcium:
87mg
Deborah Madison, Cooking Light, MAY 2008