Ginger-flavoured Rhubarb Sorbet

Ginger-flavoured Rhubarb Sorbet

I particularly cherish the rich texture of this sorbet.

8 servings (800 ml)
Preparation 10 min
Cooking 15 min

Standing 3 h

120 calories per serving 


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

Nutrition Facts

per 1 serving (130g)


% DV*

* DV = Daily Value




0.2 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


4 mg

0 %


31 g

10 %


1 g

5 %


28 g


1 g

Vitamin A

2 %

Vitamin C

10 %


6 %


2 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
Source of :
Calcium, Manganese, Potassium, Vitamin C
Excellent source of :
Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

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This recipe is in the following categories: Fruits | Desserts | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | Freeze/Chill

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