With just 4 ingredients, this Rhubarb Sherbet is quick and easy to make. It’s naturally gluten free and can be made dairy free as well.
Have you been having a great summer so far? We have been. I’m so proud of my daughter this season. She’s nine years old and has some sensory issues. Ever since she was an infant I’ve been trying to get her to swim. It was quite a battle with a screaming child who didn’t want to get her face wet. I stopped trying and just let her doggie paddle around for a while. I wouldn’t allow her to wear a lifevest or water-wings so she either had to touch or not go.
This spring she told me she was ready to put her head under – so I sighed her up for swim lessons. She went through swimmers 1 in eight lessons and now she is on to Swimmers 2 and learning how to properly swim.
She’s a little fish and I am so excited! You have no idea what a breakthrough this has been for her (and for me). The next goal is to get her to jump off the diving board – but that’ll come eventually as well.
- 1 C rhubarb, cut into 1″ pieces
- 1/2 C sugar
- 1/4 C water
- 1/4 – 1/2 C milk of your choice (I used unsweetened coconut milk)
- Chop the rhubarb into 1 inch pieces and place into a saucepan with sugar and water. Adjust sugar for sweetness.
- Bring to a boil for 10 minutes allowing the rhubarb to break up. Use a potato masher or the back of a fork to help.
- Pour the contents into an ice mold and freeze for 4 -6 hours.
- Place the frozen rhubarb cubes into a food processor and gradually add in the milk until your sherbert is thick and creamy.
- Immediately serve and enjoy!
Check out these posts for more Rhubarb Recipes