Citrusy rhubarb sorbet from Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food by Cooking Light Magazine

  • rhubarb
  • oranges

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on October 30, 2012

    Not my favorite sorbet recipe I've ever made, but it wasn't bad either. I definitely had to leave it out to soften a bit before serving, as mine got some icy crystallization.

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