Skip to Content

Rhubarb Sherbet

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.

Easy and Delicious Rhubarb Sherbet. Use fresh fruit for a sweet, seasonal ice cream dessert.
I’m loving summer! The hot days, cool pool, and frozen desserts are the best! When I can use fresh, sweet, seasonal fruit to make a dessert that’s even better. In the past few years, my love for rhubarb has grown. This Rhubarb Sherbet is sweet, cold, and packed with rhubarb flavor! The best part is that it comes together in less than 20 minutes (minus some freezer time)! What could be easier?
Whip us the Rhubarb Sherbet for your family! Everyone loves it because it's made with fresh ingredients.

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.

I made this dairy free Rhubarb Sherbet and everyone loved it! Make it with milk or a milk alternative for a yummy frozen treat.

Rhubarb Sherbet


Preparation 00:00
Cook Time 00:00
Total Time 0:00

Ingredients

(4 cups)

  • 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)

Instructions

  1. Chop the rhubarb into 1 inch pieces and place into a saucepan with sugar and water. Adjust sugar for sweetness.
  2. 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.
  3. Pour the contents into an ice mold and freeze for 4 -6 hours.
  4. Place the frozen rhubarb cubes into a food processor and gradually add in the milk until your sherbert is thick and creamy.
  5. Immediately serve and enjoy!

by

Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!

Check out these posts for more Rhubarb Recipes

Strawberry Rhubarb Curd

These Strawberry Meringues start off with a meringue shell, get filled with Crème Fraîche and strawberry rhubarb curd and then topped off with fresh strawberries and a meringue top!

Alligator Cake Pop Tutorial
ā† Read Last Post
Fruity Pudding Pops
Read Next Post ā†’