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Member recipe

Rhubarb Sorbet

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Serves 10

A refreshing rhubarb sorbet that keeps well in the freezer - a great way of using up rhubarb if you've grown too much!

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  • 500g rhubarb
  • 225g caster sugar
  • Juice of 1 lemon
  • 150ml water


    1. Wash, trim and cut the rhubarb into 1 inch chunks.
    2. Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
    3. Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
    4. Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.
    5. Lovely served with baked bananas, a nutty cake (especially pistachios) or on its own!

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