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Strawberry Rhubarb Sorbet


Strawberry Rhubarb Sorbet with the fresh flavors of these spring treats!

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Rate this recipe 4.5/5 (19 Votes)


  • 2 to 3 large stalks rhubarb
  • 1 (16-ounce) package strawberries
  • 1/4 cup maple syrup
  • Juice of 1/2 an orange
  • 1 cup water


Servings 4
Preparation time 15mins
Cooking time 140mins
Adapted from


Step 1

In a sauce pan, add the rhubarb, orange juice, water and maple syrup.

Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush (about 10 minutes).

Once it is mushy, turn it off the heat and let it get back to room temperature.

Once at room temperature, place the mixture in a container in the fridge for a few hours.

Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth.

Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds.

Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating.



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