Ginger-flavoured Rhubarb Sorbet

15 Reviews
93% would make this recipe again

I particularly cherish the rich texture of this sorbet.

Preparation : 10 min Cooking : 15 min Standing : 3 h
110 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy


7 stalks rhubarb 650 g
1 cup sugar 200 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 cup water 250 mL
4 tsp gingerroot, grated 18 g
4 tsp maple syrup [optional] 20 mL


  1. Put a metal or glass bowl (or tray) into the freezer so that it will be cold when filling it with the sorbet mixture.
  2. Wash the rhubarb stalks briefly. If necessary, the fibrous strings can be removed by pulling them as with celery (but you would loose the colour). Cut the rhubarb stalks crosswise into approximately 1,5 cm pieces and set them aside.
  3. Combine the sugar, lemon juice, and water in a saucepan. Stir over low heat until the sugar dissolves, then bring to a boil and add the rhubarb. Lower the heat, cover and simmer 8-10 min until the rhubarb is tender. Grate the ginger and add it to the saucepan. Cook an additional 2 min, then take the pan off the heat. If desired, add the maple syrup, which helps give the sorbet a velvety texture. Mix well.
  4. Let the mixture cool down about 10 min in the refrigerator, then pour it into the prepared container, cover and chill in the freezer. After about 2 h, take the mixture out of the freezer and stir it using a whisk. Return it to the freezer and repeat the same stirring operation after an additional hour. In order to reduce the standing times between the stirring operations, you may distribute the mixture into 2 smaller containers, rather than just pouring it into 1, so that it will freeze more rapidly. This is particularly useful when preparing larger amounts.
  5. Take the sorbet out of the freezer at least 15 min before serving, so that it will soften slightly.


After 7-10 days in the freezer, the sorbet will crystallize. In order to obtain a smooth consistency again, you may take the sorbet out of the freezer, bring it to room temperature, then repeat the stirring and freezing operations.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


0 mg

0 %


29 g

10 %


1 g

5 %


26 g

Net Carbs

28 g


1 g

Vitamin A

2 %

Vitamin C

12 %


5 %


1 %


This recipe is :
Excellent source of  :
Vitamin K
Source of  :
Calcium, Manganese, Potassium, Vitamin C
Free  :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Other Foods 2

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Members' Reviews

15 Reviews (14 with rating only ) 93% would make this recipe again
may 22, 2009 | I would make this recipe again

This is by far the best sorbet we've ever had. THANK-YOU.

Useful 4

Top Reviews

View All Reviews
may 22, 2009 | I would make this recipe again

This is by far the best sorbet we've ever had. THANK-YOU.

Useful 4

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