by: Max M Rasmussen

Rhubarb Sherbet - Rhubarb Ice Cream - The Sherbet Method

The rhubarb sherbet can only be made in a very short period in the spring. Simply because the rhubarb season is so short. So you have to try it out while you can. For a Dane rhubarb is the taste of spring, and we look forward to it every year, as the leaves starts to populate the trees. The sherbet is a nice creamy, airy and tasty ice cream that is at least equal to everything you can get from fruits from anywhere in the world. Regardless of the season.


  • 1 lbs (450 g) rhubarb
  • 1.1 lbs (500 ml)) basic syrup
  • 1 lemon, juice off


Clean the rhubarb. Cut off the leaves. Remove the bottom so you can rinse off the soil.

Rinse them. This is easiest if you halve the stems first.

Cut the rhubarb into 1/4 - 1/2 inch (½-1 cm) pieces.

If you use a different amount of rhubarb than in this recipe, then put the rhubarb pieces into the blender. Cover them with syrup to find the right amount.

Add lemon juice to taste and freeze it in the icecream maker.


I use a variation of my sherbet method for this recipe. The only difference is that I cut out the rhubarb first, then I pour syrup up to cover the rhubarb. Egg white is not necessary in the rhubarb sorbet. There is enough pectin in it.

The rhubarb has to be cooked, which is why I do it a little backwards for this recipe.

Rhubarb sherbet with fresh pickled rhubarb - Max M Rasmussen
The ingredients - there are so few - Max M Rasmussen