Rhubarb-Crystallized Ginger Sorbet

Tart and sweet, rich and satisfying; Rhubarb-Crystallized Ginger Sorbet seems like it’s full of dairy. It isn’t. Because rhubarb contains a lot of pectin, sorbet made with it has a creamy texture. Adding a bit of liqueur further improves sorbet’s texture (vodka also works). The ingredients aren’t completely pureed, so you’ll occasionally bite into juicy pieces of rhubarb or ginger. It’s a treat every time. One of our tasters correctly observed that this sorbet makes a great palate cleanser, in addition to being a light, flavorful dessert.

  • 1 pound fresh rhubarb or frozen, thawed rhubarb
  • 1/2 cup water
  • 1/4 cup minced crystallized ginger (about 8 pieces)
  • 1 cup brown sugar, preferably raw sugar such as turbinado or demerara
  • 1/4 tsp. salt
  • 1 Tbsp. cherry, raspberry, or pomegranate liqueur

Add rhubarb and water to food processor and finely chop. Put chopped rhubarb, its juices, ginger, brown sugar, and salt to saucepan. Bring to a boil, turn down heat and cook over medium, stirring regularly, for 10-15 minutes or until rhubarb is tender. Stir in liqueur and cool.

When rhubarb is cool, freeze according to manufacturer’s instructions (for ice cream makers using frozen inserts, the rhubarb mix must be cold, not just cool) . When done, put in freezer container and freeze for at least 1 hour before serving.

NOTE: Cool cooked rhubarb quickly by putting it in an extra large stainless steel bowl submerged in ice cold water and stirring it periodically until it’s the right temperature.

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