Rhubarb-Rose Sorbet

Rhubarb-Rose Sorbet

Courtesy of Courtney McDonald, chef/co-owner, Restaurant Josephine in Auburn.
Course Dessert
Servings 1.5 pints


  • 1 pound locally grown rhubarb, unpeeled*
  • cups sugar, or to taste
  • Pinch of salt
  • ½ teaspoon rosewater, food grade


  • Wash the rhubarb well and chop crosswise into ½-inch pieces. Place in a medium-sized saucepan with the sugar and pinch of salt. Add a few tablespoons of water and bring mixture to a boil over medium-high heat, then reduce to a simmer. Cook rhubarb until soft and fragrant, stirring frequently, for about 10 minutes. Remove pot from heat and let cool slightly.
  • Purée rhubarb mixture in a blender on high speed to a smooth consistency, making sure to place a towel over blender lid. Taste for sweetness and adjust as needed. Pour through a fine-mesh strainer into a mixing bowl set over ice. Cool rhubarb purée completely over ice bath for at least 2 hours or refrigerate overnight. Once it’s cold, add rosewater and mix well. Freeze mixture in an ice cream machine according to the manufacturer’s instructions. Transfer to an airtight storage container and freeze at least 2 hours before serving.


If you are using a green variety of rhubarb, it will be delicious, but the color may be unappealing. You can add a few fresh strawberries or even a sliver of beet to pinken the purée a bit, naturally.