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Courtney K’s Strawberry Rhubarb Sorbet

  • Author: Stephanie Bosch
  • Prep Time: 20 minutes + 6 chill/freezer
  • Cook Time: 10 minutes
  • Total Time: 54 minute
  • Yield: 6-8 servings 1x
  • Category: Desserts
  • Cuisine: Desserts
  • Diet: Vegan


Basically frozen water, fruit, and sugar, a sorbet is a perfect summer dessert!  This frozen base would also be great as a margarita, or daiquiri.


  • 3 stalks of fresh rhubarb, washed and thinly sliced
  • 1 lb stemmed and chopped gariguette strawberries
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 teaspoons orange zest (about 1 orange)
  • 1 teaspoon fresh ginger, grated or minced 
  • 1/4 tsp salt


  1. In a medium saucepan, bring all ingredients to a boil. Reduce heat, cover, and simmer for 10 minutes, or until the rhubarb is quite soft. Remove from heat and let cool.
  2. Transfer the mixture to a blender or food processor and carefully mix until smooth. If using a blender, do so in batches so the mixture doesn’t overflow and burns you. Chill the mixture in the fridge for about 3 hours, or until cool. (About one hour in the freezer).
  3. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
  4. If you are not using an ice cream maker, you can also pour the mixture into a freezer-safe container and freeze. It will be ready in about 3-4 hours. Best made the day before and frozen overnight.


  • Serving Size: 1 cup

Keywords: frozen sorbet, strawberry rhubarb sorbet

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