Hello, rhubarb season!!

Many people are unaware of what to do with rhubarb. Or, if you’re like us, only can think of about one or two recipes (especially rhubarb pie) that work beset with this in-season root. But we have found an extremely simple recipe for sorbet that we just had to share with you all! You only need three main ingredients, and you get to enjoy rhubarb while it’s in season and at it’s peak – nothing sounds better than that.

This springtime root is a particularly good source of a variety of vitamins and minerals including magnesium, fiber, calcium, potassium, manganese, and Vitamins C and K. In addition to getting these vitamins and minerals, rhubarb has some surprising health benefits that you might not know about. For one, the impressive amount of antioxidants found in rhubarb help to ensure free radicals don’t cause any cardiovascular disease and other diseases. This means that you adding rhubarb to your springtime diet can help ward off diseases that may sneak up on you in the future.

One note to make in regards to the sugar needed in this recipe. It calls for caster sugar – which may seem daunting but it is really easy to make yourself! Simply take normal table sugar and blend it in your food processor or blender for approximately 30 seconds. Caster sugar is simply super refined sugar. And while it isn’t very popular in the US as a store-bought item, it’s so easy to make that you won’t have to worry if you find a recipe calling for it again.


1 3/4 lbs. (800 grams) rhubarb, cleaned and chopped

2 cups + 2 tbps. (400 grams) caster sugar

1/2 lime



  1. Add rhubarb and 3/4 cup (175 grams) sugar and 100 ml water into a pot. Cover with a lid and bring to a boil.
  2. Once boiling, reduce heat and simmer for 5 minutes to cook the rhubarb fully.
  3. Spoon into a food processor or blender and blitz into a puree. Add in juice from 1/2 lime and a little more sugar to taste. You’ll want it to not be overpoweringly sweet.
  4. Pour into a dish and let set in your freezer for approximately 3 – 4 hours. Stir once every hour until it has fully set.
  5. To serve, set dish on the counter for 10 minutes. Scoop into a glass or bowl. Top with chopped pistachios (optional)

Recipe via Jamie Oliver