Rhubarb White Wine Sorbet

by autumn on May 9, 2011

It’s getting to be the time of year when I switch from baked treats to frozen ones. Maybe you aren’t as focused on this upcoming shift as I am, but I REALLY like to bake (and don’t have central air) so I try to prepare myself emotionally for those months when the last thing I’ll want to do is turn on the oven. Before it gets super hot, I’ll probably flip out and overcompensate by baking something like this, but Rhubarb White Wine Sorbet makes the transition a whole lot easier.

I’ve said it here before, but I’ll say it again because it’s especially timely: you won’t regret investing in an ice cream maker (even a shoddy $20 one like I have). When you can’t bake, you’ll churn. It’s a very Willy Wonka feeling to be the boss of a batch of ice cream and recipes like this one prove that homemade ice cream doesn’t have to be fussy.

I’ve been waiting for rhubarb to come back in the market to revisit this recipe (adapted from Epicurious). I made it once before and was wowed by what the (relatively low) pectin in the rhubarb does for the texture of this ice cream. It’s unbelievably creamy! The texture is better than any store-bought sorbet that I’ve had and there are just four ingredients. Also, people think you’re fancy when you tell them you’ve made “rhubarb white wine sorbet”, when really all you’ve done is cooked some rhubarb in wine, thrown it in the blender, and finished off the bottle of wine.

Rhubarb White Wine Sorbet


  • 1 lb (about 3 1/2 cups) rhubarb, chopped into 1 inch pieces
  • 1 cup white wine (or water if you prefer not to use wine)
  • 3 T lemon juice
  • 1 1/4 cup sugar

Cooking Directions

  1. Bring the wine, sugar, and lemon juice to a boil in a medium saucepan, stirring occasionally.
  2. Add the rhubarb and return to a boil.
  3. Reduce heat to a simmer and cook until the rhubarb is falling apart, about 10 minutes.
  4. Remove from heat and allow to cool.
  5. Blend until very smooth and add a few drops of red food coloring if you'd like a nice pink sorbet.
  6. Refrigerate until completely cool and process in an ice cream maker according to the manufacturer's instructions.

{ 2 comments… read them below or add one }

1 Heather @Gluten-Free Cat May 14, 2011 at 11:37 pm

Sounds yummy! I need an ice cream maker! I’m glad the recipe only needs 1 cup of white wine, because I’m a wine sipper while working in the kitchen. 🙂


2 autumn May 15, 2011 at 10:42 am

Ha! Thanks, Heather. And of course as a gluten-free person, it’s VERY nice to know exactly what’s going into your ice cream. I like my ice cream maker for that reason.


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