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Rhubarb Ginger Sorbet


Rhubarb and ginger is a combination that provides a refreshing zing. Feel free to add more ginger, if desired.

Recipe courtesy of Ditta Kasdan, DeeDee’s Ice Cream


  • 5 1/2 cups (1.3 L) rhubarb, cut in chunks
  • 4 cups (1 L) water
  • 1 cup (250 ml) sugar
  • 2 Tbsp (30 ml) ginger, peeled and grated
  • 2 Tbsp (30 ml) lemon juice


  1. Wash rhubarb stalks, cut in chunks using “ground end” and generously removing leaf end. (The part that is pulled from the ground is sweetest; rhubarb leaves are poisonous due to oxalic acid).
  2. Place small amount of water to cover bottom of pot, add rhubarb, cover and bring to boil. Reduce heat, cook until just soft.
  3. Purée rhubarb. Set aside to cool.
  4. Mix water, sugar and ginger in pot and bring to boil to dissolve sugar.
  5. Add lemon juice. Mix together with rhubarb purée and cool in refrigerator.
  6. Pour into ice cream freezer and freeze until desired consistency. Makes 6 cups (1.5 litres).

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