This vibrant Rhubarb Sherbet is a delightful frozen dessert that balances the sharp tartness of rhubarb with the citrusy sweetness of orange marmalade. The addition of gelatin gives it a smooth, scoopable texture without the need for heavy cream, while a folded-in egg white adds a light, airy quality. It’s an ideal summer cooler or a palate-cleansing finish to a rich meal. The natural pink hue makes it as visually appealing as it is tasty. Simple to prepare with pantry staples and fresh rhubarb, this recipe offers a nostalgic, homemade charm that pairs beautifully with fresh berries or a dollop of whipped cream.
Rhubarb Sherbet
Description
This vibrant Rhubarb Sherbet is a delightful frozen dessert that balances the sharp tartness of rhubarb with the citrusy sweetness of orange marmalade. The addition of gelatin gives it a smooth, scoopable texture without the need for heavy cream, while a folded-in egg white adds a light, airy quality. It&# 226;ÂÂs an ideal summer cooler or a palate-cleansing finish to a rich meal. The natural pink hue makes it as visually appealing as it is tasty. Simple to prepare with pantry staples and fresh rhubarb, this recipe offers a nostalgic, homemade charm that pairs beautifully with fresh berries or a dollop of whipped cream.Ingredients
Directions
-
In a medium saucepan, combine diced rhubarb, 1 cup of water, and sugar.
-
Cover the saucepan and cook over low heat until the rhubarb is tender and breaks down easily, about 15 minutes.
-
While the rhubarb cooks, sprinkle the gelatin over the remaining 1/4 cup of water in a small bowl to soften.
-
Once the rhubarb is tender, stir the softened gelatin mixture into the hot rhubarb mixture until fully dissolved.
-
Add a pinch of salt to the mixture and stir well.
-
Allow the rhubarb mixture to cool completely to room temperature.
-
Stir in the orange marmalade until the mixture is smooth and well blended.
-
Place the mixture in the freezer and freeze until it begins to set around the edges but is still soft in the center, about 1-2 hours.
-
While the mixture is partially freezing, beat the egg white in a clean bowl until stiff peaks form.
-
Remove the partially frozen mixture from the freezer and fold in the stiffly beaten egg white gently to maintain airiness.
-
Return the mixture to the freezer and freeze until firm, approximately 2-3 hours.
-
Scoop and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.9mg1%
- Total Carbohydrate 35.9g12%
- Dietary Fiber 0.5g2%
- Sugars 31.8g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smoother texture, you may strain the cooked rhubarb mixture through a fine-mesh sieve before adding the gelatin to remove any fibrous bits.
If a vegan version is desired, omit the egg white and consider using an aquafaba-based whipped topping or a vegan gelatin substitute, though the texture will be denser.
Store leftovers in an airtight container in the freezer for up to two weeks. Let sit at room temperature for 5-10 minutes before scooping for easier serving.
The amount of sugar can be adjusted based on the tartness of your rhubarb. Taste the cooked mixture before adding the marmalade to balance sweetness.
