Summer time is the best time for an icy cold treat. What could be better than tart rhubarb sorbet?  This is great cold treat and really easy to make.  It is the perfect recipe if you have too much rhubarb.

Prepare the rhubarb by washing and removing the leaves.  Cut the rhubarb into small pieces and start heating it up in a pot with 1 cup of water.

Cook until the rhubarb is soft and the rhubarb is broken down.     Start by adding 1 cup of honey and add more to taste.  I like my sorbet tart. Add the vanilla and keep stirring until the rhubarb is nice and soft.

Allow this to cool to room temperature and then transfer to the freezer.  I don’t have an ice cream maker so I just put it into Rubbermaid container.  It turned a little icy but it still worked.  This is also yummy in a little bubbly water!

Rhubarb Sorbet

• 12 cups of rhubarb
• 1 cup of water
• 1-2 cups of honey (or more to taste)
• 2 tsp of vanilla

Prepare the rhubarb by washing and removing the leaves.  Cut the rhubarb into small pieces and start heating it up in a pot with 1 cup of water.  Cook until the rhubarb is soft and the rhubarb is broken down.    Start by adding 1 cup of honey and add more to taste.  I like my sorbet tart.  Add the vanilla and keep stirring until the rhubarb is nice and soft.  Allow this to cool to room temperature and then transfer this to the freezer.  I don’t have an ice cream maker so I just put it into Rubbermaid container.  It turned a little icy but it still worked.  The honey will help the rhubarb sorbet from getting too firm.  Enjoy it on a nice hot summer day.  You can add this to some nice bubbly water or even champagne.

If you liked this recipe, check out  https://eatitnoworeatitlater.com/recipe-list/