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Rhubarb Sorbet

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  Rhubarb 1 Pound
  Water 3 Pint
  Raisins/Figs 4 Ounce, chopped
  Canned orange juice/Lemon squash 1⁄2 Cup (8 tbs)

Wash and cut up the rhubarb and put in a pan with the dried fruit and water.
Cover and boil gently for 1/2 hour.
Strain through muslin and cool.
Add the orange juice or squash to taste and serve with ice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 490 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 31.9 mg1.3%

Total Carbohydrates 123 g41.1%

Dietary Fiber 12.6 g50.4%

Sugars 82.5 g

Protein 8 g16.9%

Vitamin A 14.2% Vitamin C 168.2%

Calcium 46% Iron 18.8%

*Based on a 2000 Calorie diet


Rhubarb Sorbet Recipe