This tangy sorbet is an irresistible treat. For an additional touch of pink, try serving it with Pink Tuile Cookies.



Ingredient Checklist


Instructions Checklist
  • Combine rhubarb, sugar, vanilla bean seeds, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer until rhubarb has broken down and mixture is thick and syrupy, 12 to 15 minutes.

  • Transfer rhubarb mixture to the jar of a blender along with raspberries and lemon juice; blend until smooth. Set a fine mesh sieve over a large container. Strain rhubarb mixture into container; cover and transfer to refrigerator until chilled.

  • Freeze rhubarb mixture in an ice cream maker according to manufacturer's instructions. Keep frozen, in an airtight container, up to 1 week.

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I'm a bit confused....when you strain the mixture into the container.....are you keeping what's in the container or what's in the strainer? I assume the strainer as I don't think you'd have much other than a bit of liquid in the container.