Rhubarb Sherbet

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


(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)


  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!


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