Ingredients for 1 × 480 ml tub
| 314 g | red rhubarb stalks, trimmed |
| 30 g | acacia honey |
| 2 g | unwaxed lemon zest |
| 74 g | caster sugar |
| 6 g | dextrose |
| 1 g | guar gum (E412) |
| 43 g | water |
| 470 g | Total |
Weigh everything to the gram on a digital scale: that is the secret of balance. Total 470 g, below the MAX line.
Method
- Discard the leaves (not edible) and the ends, wash the stalks and cut into 2 cm pieces.
- In a bowl, stir together the sugar, dextrose and guar gum while dry, so the guar disperses without lumps.
- Bring the water and honey almost to the boil in a small pan, add the rhubarb and simmer gently for 8–10 minutes, until it falls apart.
- Let it cool completely (in the fridge, or set the pan in a bowl of iced water).
- Put into the blender the rhubarb with its liquid and the unwaxed lemon zest. Blend until smooth, then, with the motor running, sprinkle in the sugar-and-guar mix and blend for another 30–40 seconds: guar thickens cold.
- Pour into the Dolci tub without going past the MAX line. Freeze for 24 hours at −18 °C: lid off for the first few hours only, then close it.
- Fit the tub and run the SORBET program. If it isn’t creamy enough, do a RE-SPIN (add 1 tablespoon of juice or water if needed).
- Serve straight away.
Chef’s touch
Rhubarb has almost no sugar: simmering it for a few minutes in water with acacia honey makes it pink, tender and fragrant.
Sherbet version
with creamy fresh cheese, same method
| 262 g | red rhubarb stalks, trimmed |
| 30 g | acacia honey |
| 2 g | unwaxed lemon zest |
| 45 g | full-fat cream cheese (Philadelphia type), well chilled |
| 62 g | caster sugar |
| 12 g | dextrose |
| 1 g | guar gum (E412) |
| 56 g | water |
| 470 g | Total |
Sherbet version: same method, only the amounts change. The cream cheese (Philadelphia type), well chilled, is blended with the fruit before the sugar-and-guar mix goes in, and is never heated: fresh and slightly tangy, it brightens the fruit. About 2 % fat: creamier, still light. Contains milk and lactose.
Frequently asked questions
How much rhubarb do I need for one Tefal Dolci tub?
314 g red rhubarb stalks, trimmed out of 470 g of mix, that is 67%. The rest is 74 g sugar and 6 g dextrose, 1 g guar gum and water: amounts calculated so you never go past the MAX line of the 480 ml tub.
How long should I freeze this rhubarb sorbet?
24 hours at −18 °C with the tub level: lid off for the first hours only, then closed. With fewer hours the core stays soft and the result is uneven. Then run the SORBET program.
Why did my sorbet come out powdery or hard?
Very cold sorbets can look powdery after the first spin: that’s normal, run RE-SPIN, adding 1 tablespoon of juice or water if needed. If it’s hard or icy, the fruit wasn’t ripe enough or the sugars weren’t weighed to the gram. This recipe is calculated on a Brix of about 3.5: with much sweeter or much less sweet fruit, the traffic light in the ICED METHOD APP helps you correct the grams.
Which months are best for this sorbet?
Season: April – June. Out of season, choose good-quality frozen fruit. Always use fully ripe fruit: it makes all the difference.
Does the sorbet contain milk? And the sherbet version?
The sorbet version contains no milk or dairy. The sherbet version adds 45 g full-fat cream cheese (Philadelphia type) (about 2% fat): creamier, but it contains milk and lactose.
More sorbets in season
01Garden strawberry sorbetBrix ≈ 6.5 · 71% fruit
07May cherry sorbetBrix ≈ 10 · 70% fruit
24Monsoon mango sorbetBrix ≈ 16 · 65% fruitBrix source: Ciqual 2020 table (ANSES), code 13047 “Rhubarb, stalk, raw”: indicative value (±2), it changes with variety and ripeness.
Tefal, Moulinex and Dolci are trademarks of Groupe SEB, mentioned for descriptive purposes only: ICED METHOD° is not affiliated with or sponsored by them. Always follow your machine’s manual (MAX line, programs, warnings). Allergens: check the label of every product.