Rhubarb & Ginger Sorbet Recipe – Light & Spiced

Enjoy a light, spiced, and refreshing Rhubarb & Ginger Sorbet! This easy recipe blends tart rhubarb with warming ginger for a naturally vibrant spring dessert.

Rhubarb is a very underrated and underused fruit—well, technically, it’s a vegetable (who knew?), but either way, it doesn’t get the attention it deserves. With its bold tartness and vibrant pink hue, it has so much potential in desserts, yet many people overlook it. Perhaps that’s because its harvest season is so short, making it something of a fleeting springtime treat.

I’ve made plenty of rhubarb-based ice creams, including my Rhubarb & Custard Ice Cream—a flavour inspired by my mum’s favourite sweet—and of course, my classic Rhubarb Ice Cream, which lets the fruit shine in its simplest form.

But this time, I wanted to create something lighter, fresher, and with a little oomph, so thought ginger would be a fantastic pairing, while still embracing rhubarb’s natural tartness and depth. The fact that it’s vegan and dairy-free is an added bonus.

Since rhubarb isn’t quite in season yet, I found myself determined to make something rhubarb-based but couldn’t track down any fresh stalks. That’s when I thought—why not try tinned rhubarb? And surprisingly, it worked beautifully and even saved me the task of cooking down the rhubarb to soften it!

While I’d always opt for fresh when it’s available, canned or frozen rhubarb can be an excellent alternative, allowing you to enjoy this sorbet even before spring’s first rhubarb harvest arrives.

In this article, we’ll explain:
✔ Why rhubarb and ginger are a perfect flavour pairing
✔ The health benefits of both rhubarb and ginger
✔ Provide a simple, naturally vegan & dairy-free sorbet recipe
✔ Provide tips on using fresh vs. canned rhubarb
✔ Suggest creative serving ideas to elevate your sorbet experience

If you’d like to go straight to the recipe and method, please use the following link, or read along to find out more.

Naturally Vegan & Dairy-Free

One of the reasons I love sorbets is they tend to be naturally vegan and dairy-free, making them an excellent alternative to traditional ice cream.

Unlike ice cream or gelato, which rely on milk or cream for richness, sorbet gets its smooth texture purely from fruit, water, and a little sugar – keeping it light, refreshing, and plant-based.

Our Rhubarb & Ginger Sorbet is a perfect example of how you can create something creamy, indulgent, and packed with flavour without needing any dairy at all. Whether you’re following a vegan diet, avoiding dairy, or simply looking for a fruit-forward frozen dessert, this sorbet is a wonderfully inclusive and vibrant option.

The Health Benefits of Rhubarb & Ginger

Not only is this sorbet refreshing and delicious, but it also brings some fantastic health benefits thanks to its star ingredients.

Rhubarb – A Nutrient-Packed Spring Favourite

• Rich in Antioxidants – Rhubarb contains anthocyanins, which give it its red-pink hue and help combat oxidative stress.
• High in Fibre – Great for digestion and gut health.
• Naturally Low in Calories – A light ingredient that adds bold flavour without heaviness.
• Vitamin K & C Boost – Supports healthy bones, immune function, and skin.

👉🏽 Find out more about the health benefits of Rhubarb – Rhubarb: Nutrition, Benefits, and More

Ginger – Warming & Anti-Inflammatory

• Aids Digestion – Ginger has been used for centuries to help with digestion and nausea.
• Anti-Inflammatory Properties – Contains gingerol, which has powerful medicinal benefits.
• Adds Warmth & Depth – Its gentle heat balances rhubarb’s tartness, creating a beautifully rounded sorbet.

Together, rhubarb and ginger create a flavourful, health-supporting sorbet that feels both cooling and comforting at the same time.

👉🏽 Find out more about the health benefits of Ginger – 11 Health Benefits of Ginger: Effect on Nausea, the Brain & More

Rhubarb & Ginger Sorbet Recipe

Our Rhubarb & Ginger Sorbet is bright, slightly tart, and perfectly spiced, with a smooth texture and refreshing finish. Whether you’re using fresh, frozen or canned rhubarb, it’s a simple recipe that comes together beautifully.

Ingredients (Serves 4-6)

• 400g fresh (or frozen) rhubarb, chopped (or 1 tin of rhubarb, drained – see method)
• 100g caster sugar (adjust to taste)
• 200ml water
• Juice of 1 lemon (adds brightness and balances the tartness)
• 1 tbsp fresh ginger, finely grated (adjust for desired spice level)
• A pinch of salt (enhances flavour depth)

Optional Garnish: Fresh rhubarb ribbons, crystallised ginger, or a drizzle of rhubarb syrup

Step-by-Step Method

• Prepare the Rhubarb
  • If using fresh rhubarb, wash, trim, and chop it into small pieces.
  • If using tinned rhubarb, drain well and set aside.
• Cook the Rhubarb & Ginger
  • In a saucepan, combine rhubarb, sugar, water, and grated ginger.
  • Simmer over medium heat for 10-15 minutes, until the rhubarb softens completely.
  • Stir in the lemon juice and salt, then remove from heat.
• Blend Until Smooth
  • Allow the mixture to cool slightly, then blend until silky smooth.
  • Strain through a sieve if you prefer a super-smooth sorbet.
• Chill the Mixture
  • Pour into a bowl, cover, and refrigerate for at least 2-3 hours.
• Freeze the Sorbet
  • With an ice cream maker: Churn according to the manufacturer’s instructions, then freeze for another 1-2 hours.
  • Without an ice cream maker: Pour into a shallow dish and freeze for 1 hour, stirring every 30 minutes until it reaches a smooth, scoopable consistency (about 3-4 hours).
• Serve & Enjoy!
  • Scoop into bowls and garnish with crystallised ginger, rhubarb ribbons, or fresh mint.

Tips & Variations

• Adjust the Sweetness – If your rhubarb is very tart, increase the sugar slightly.
• Try Different Spices – Swap ginger for cinnamon or cardamom for a different warmth.
• Make it Boozy – Add a splash of gin or orange liqueur for an adult twist.
• Pair with Other Fruits – Mix with strawberry or apple for a softer tartness.

Serving Ideas

• With Coconut Yoghurt – A creamy contrast to the tartness.
• As a Palate Cleanser – A light and refreshing end to a meal.
• Drizzled with Rhubarb Syrup – For an extra punch of flavour.

👉🏽 Don’t have an ice cream maker, but thinking about buying one? Not sure which one would suit you best? Head over to our article – What is the Best Ice Cream Maker? A Detailed Review. This provides information and guidance on what you want to look for in an ice cream maker and reviews a selection of appliances.

The Final Scoop – A Springtime Sorbet with a Warming Twist

Our Rhubarb & Ginger Sorbet is the perfect early spring treat—vibrant, cooling, yet gently warming which can be enjoyed on its own or as a delicious palate cleanser in between courses.

Whether you use fresh, frozen or canned rhubarb, the result is a refreshing, flavour-packed dessert that’s naturally vegan and dairy-free.

👉🏽 Would you try this tangy, spiced sorbet? Or do you have a favourite combination of flavours you use? Let us know in the comments below!

We hope that you have enjoyed our article – Rhubarb & Ginger Sorbet Recipe – Light, Spiced & Refreshing – and that we have inspired you to give this refreshing sorbet recipe a go. If you have any questions, please drop us a comment below and we will be happy to get back to you.

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