Rhubarb Maple Sherbet – a delicious recipe with Rhubarb, brown sugar, water, Maple Syrup, Vanilla, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the rhubarb into roughly 1 inch pieces, and put them in a pot with the brown sugar and water. Bring those to a simmer, and then simmer uncovered for about 15 minutes, until they are totally softened. Take the pot off the heat, and stir in the maple syrup. Then let the mixture cool a little.
2
Pour the rhubarb-maple mixture into a blender, and blend until it is smooth. You should have about three cups. Add the vanilla and the cream to the blender, and blend until the mixture is fully combined.
3
Taste it to check for sweetness -- it should be quite sweet, but also tart! If you want more maple syrup, add it now. Try not to continue 'tasting' too much -- I nearly made myself sick this way! Then put the mixture in the fridge and chill it...
4
When it is chilled, pour the mixture into your ice cream maker, churn it, and eat! If you want to gild the lily, drizzle some extra maple syrup on top...
452
kcal
Calories
16
g
Fat
76
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Rhubarb, 1 cup Light brown sugar, 1 cup water, 1/2 cup Maple Syrup, preferably dark (Grade B / cooking grade), and more.
Yes, Rhubarb Maple Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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