Irish Rhubarb Sorbet

Rhubarb growns abundantly in Ireland. When in season Rhubarb makes lots of wonderful Irish desserts. We're celebrating Irish Food for St Patrick's Day. For this dessert, buy forced 'pink' Rhubarb if possible in order to get that delightful pink hue.

Ingredients: Irish Rhubarb Sorbet

  • 300ml water
  • 360g pink rhubarb (4 stalks), cut into 2cm chunks
  • 225g caster sugar
  • 150ml fresh lime juice (approx 4 limes)
  • 1 tbsp sugar
  • 1 tbsp water
  • 25g pistachio nuts, chopped


  1. For the lime juice, roll the limes around on a board to soften them. Halve them and sieve the juice into a bowl and set aside till needed.
  2. Put the rhubarb in a saucepan with the 1 tbsp of sugar and 1 tbsp of water. Bring to a boil and stew for 20 minutes.
  3. Sieve the rhubarb juice into a bowl and set aside.
  4. Next dissolve the 300ml of water and sugar in a saucepan by bringing to the boil for 2 minutes. Let the dissolved mixture cool down, then add in the lime juice and rhubarb juice.
  5. Either add the mixture to an ice cream maker, churning for around 30 minutes until it resembles sorbet (Alternatively, if you do not have an ice cream maker then put in the freezer with a lid on. Every hour for 3 hours take it out and mix it well to break up the ice crystals).
  6. Serve scattered with chopped pistachio nuts.


Apr 23, 2015

Prep Time: 30 Minutes

Cook Time: 4 Hours

Yield: Serves 4

Nutrition facts: 250 calories per serving

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