Go Back
+ servings

Strawberry and Rhubarb Sorbet

Strawberry and rhubarb sorbet is a delicious and refreshing dessert. It’s easy to make, and perfect to serve on hot summer days.
Prep Time5 mins
Cook Time10 mins
Total Time3 hrs
Course: Dessert
Cuisine: American, British
Keyword: dairy free, gluten free, rhubarb, sorbet, strawberries, sugar free
Servings: 4
Calories: 85kcal
Author: Tonje
Cost: Cheap


  • 14 oz strawberries (400 g)
  • 14 oz rhubarb (400 g)
  • 2 tablespoon honey
  • 3 tablespoon water
  • 1 tablespoon lemon juice


  • Add cleaned strawberries and diced rhubarb to a pot or sauce pan along with honey and water. Bring it to a simmer, and leave it to simmer under a lid for about 5 minutes or until the rhubarb has softened.
  • Transfer the fruit mixture to a food processor along with the lemon juice, and pulse into a smooth puree. Pour into an ice cream maker and follow the instructions on the appliance.
  • If you don’t have an ice cream maker, you should pour it into a freezer safe container and place it in the freezer. Stir through the sorbet every 30 minutes for the first 3 hours to allow it to freeze through evenly. After 3-4 hours it should be ready to serve, or you can leave it frozen for up to several months.


Can I use frozen strawberries or rhubarb? – Absolutely! Both fresh and frozen fruit work well for this recipe.


Strawberry and rhubarb sorbet can be stored in the freezer for up to 3 months. Make sure to keep it in a freezer safe container to prevent freezer burn.
When you remove the sorbet from the freezer to eat it, it will often thaw slightly. When it refreezes, ice crystals might form on the top layer. To prevent this, you should avoid allowing it to thaw too much before placing it back in the fridge between servings.


Calories: 85kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 438mg | Fiber: 4g | Sugar: 15g | Vitamin A: 101IU | Vitamin C: 68mg | Calcium: 101mg | Iron: 1mg