Refreshing Rhubarb, Ginger and Strawberry Sorbet Recipe

We got a bunch of lovely freshly cut rhubarb from a cottage who sells their excess produce in a trust hut. As we thought the mango and honey frozen youghurt was such a success we thought we would give a sorbet a try. This was easy to make and so refreshing perfect for a summery treat. I love the classic British flavours too. I felt very patriotic sat eating a dish that contained rhubarb and strawberries whilst watching the tennis on TV at Wimbledon.


  • 500g fresh rhubarb, cleaned and chopped into 1 inch pieces
  • 250g fresh strawberries, tops removed
  • 1/2 litre of water
  • 250g caster sugar
  • zest 1 orange
  • 1 tbsp fresh ginger, finely chopped
  • pinch of salt


  1. Add all of the ingredients except the strawberries in a medium saucepan, bring to the boil and simmer for 5-8 minutes until the rhubarb is tender and falling apart. Take off the heat and cool for 10-20 minutes.
  2. Once cooled add the strawberries to the mixture, give it a stir and then blend until a smooth puree (I used the food processor),
  3. Place the mixture in a bowl cover with cling film and cool overnight.
  4. Once ready, add the puree to your ice cream maker and churn according to instructions (ours is 30 minutes)



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