Rhubarb & Blueberry Sorbet with Honey & Lime

Christmas and new year’s gave us a moment of heat and sunshine – during which I craved ice cream almost every day. I’m sure many will agree with me there; and even though the rain has (well and truly) returned, there’s no reason not to enjoy a frozen treat.

After Christmas, I came home with rhubarb from my grandparents’ garden in Waihi Beach. I don’t often cook with rhubarb but really love its tart flavour, and while it’s often used in compotes and pies, I wanted to make something summery.

This sorbet is incredibly easy to make – after cooking the rhubarb, it’s simply blended with remaining ingredients, poured into a container and frozen overnight. No fancy equipment required!

The recipe calls for blueberry jam, but feel free to use whatever jam you have laying around – raspberry or strawberry would work beautifully.

Honey and lime add a fragrant depth of flavour, and a hint of cinnamon helps to balance out the tartness of the rhubarb. There is also no refined sugar – so you could say you’re eating fruit salad. It’s a win-win!

This recipe was first published in the Taupo Herald January 2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!

Rhubarb & Blueberry Sorbet with Honey & Lime

Recipe by Olivia MooreCourse: Desserts, Recipes, Snacks

Servings

3

cups

Prep time

20

minutes

Freezing time

6

hours 

Ingredients

• 400g rhubarb (about 3-4 stems), trimmed and chopped into 5cm pieces

• 1/2 cup honey

• 1 cup good quality blueberry jam

• 2 tbsp lime juice

• 1/2 tsp salt

• 1/4 tsp cinnamon

Directions

• Place rhubarb and 1/4 cup of the honey along with 1 tbsp water in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and cook for 15 minutes, stirring occasionally, until very soft.
• Transfer to a blender along with remaining 1/4 cup honey and all remaining ingredients. Blend for 2 minutes or until completely smooth.
• Pour into a container and place in the freezer for 6 hours or overnight, whisking every hour or so to create a velvety texture. Remove from the freezer 5-10 minutes before serving to soften, and garnish with frozen blueberries if desired.