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Rhubarb sorbet

Sweet recipes Spring 30 minutes to 1 hour Vegan Easy Faitout
Prep time
30 minutes
Cooking time
20 minutes
4 people


  1. Peel and cut the rhubarb stalks into pieces, then add them to a pot with the sugar, strawberries, and a drizzle of grenadine syrup
  2. Bring to a boil, cover, and cook for 10 minutes
  3. Taste the mixture (add more sugar if needed), then add the juice of half a lemon
  4. Let cool, then churn in a centrifuge or ice cream maker for 45 minutes
  5. Transfer the sorbet to an ice cream container and set aside in the freezer
  6. Tip: if you don't have an ice cream maker, blend the mixture after cooking and put it in the freezer


  • 800 g (28.2 oz) fresh rhubarb
  • 200-250 grams (7 oz) powdered sugar
  • 100 g (3.5 oz) washed and hulled strawberries
  • ½ a lemon
  • 1 drizzle of grenadine syrup




Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.


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