Rhubarb Ginger Sorbet

When rhubarb is in season, it’s the perfect time to turn those tart, jewel-toned stalks into something cool and refreshing. This rhubarb sorbet is simple to make at home, balancing sharp rhubarb with honey, ginger, and a hint of sumac for a vibrant, not-too-sweet finish. Best part? If you don’t have an ice cream maker, you can still enjoy this recipe by freezing the mixture in ice pop molds for stunning rhubarb popsicles. It’s an easy way to bring a touch of spring to your dessert table!

Ingredients:
¾ cup sugar (150 grams)
¼ cup honey or invert sugar (50 grams)
4½ cups rhubarb, chopped into ½-inch pieces (454 grams)
1 cup water (227 grams)
1-inch piece fresh ginger, peeled and thinly sliced
1 teaspoon sumac (optional)
Pinch of salt

Instructions:
In a medium saucepan, combine the sugar, honey or invert sugar, water, ginger, rhubarb, and a pinch of salt. Set over medium heat and bring to a simmer, stirring occasionally, until the sugar dissolves and the rhubarb is very soft, about 10 to 15 minutes. Remove from heat and let cool slightly.

Pour the entire mixture, including the ginger slices, into a blender. Blend until completely smooth. If using, add the sumac and blend briefly to mix.

Strain the purée through a fine mesh sieve into a bowl or container. Cover and chill in the refrigerator for at least 4 hours or overnight.

If you have an ice cream maker, churn the chilled mixture according to the manufacturer’s instructions. Transfer the sorbet to a container and freeze for several hours until firm.

No ice cream maker? Pour the chilled mixture into ice pop molds and freeze until solid for refreshing rhubarb ice pops.

Yield: About 1 quart (950 ml), serves 6 to 8