Rhubarb & Star Anise Sorbet

Ice cream is gluten-free but it’s hardly the healthiest of desserts. Most ice creams are highly processed, loaded with artificial flavors, colors and preservatives, and may even contain trans fats too. Ice cream wasn’t always like this. In fact, in the old days, ice cream was just that – iced cream blended with milk and other natural ingredients.

You could make your own ice cream but I much prefer sorbet. For me, fat-free sorbets are more refreshing and I also like the nice sharp taste you get when you make it with real fruit. Also, because sorbet is not only gluten free but lactose free too, it’s ideal for anyone who has multiple food sensitivities.

I’ve found this recipe at BBC Good Food, this sorbet is one of my favorites because it’s not only delicious, it’s also loaded with healthy fruit. It does contain quite a lot of sugar but you can reduce the amount by using stevia powder, like this one at amazon.com.


  • 25 ounces rhubarb, trimmed, rinsed and cut into ¾ inch-long pieces
  • 5 ounces golden caster sugar
  • 3 tablespoons liquid glucose
  • 1 vanilla pod
  • 2 star anise
  • The juice of one lemon
  • 1 tablespoon vodka (optional)


In a sauce pan, combine the rhubarb, sugar, three tablespoons of water, and the liquid glucose. Deseed vanilla pod and add them to the pan along with the pod itself plus the star anise.

Heat gently and slowly bring to the boil, stirring occasionally. Lower the heat and simmer for 15 minutes and so the sugar is completely and the fruit is soft. Remove from the heat and fish out the vanilla pod and star anise. Purée the mixture using an immersion blender or in a food processor.

Strain the mixture to remove any of the remaining stringy bits of rhubarb. Transfer to a jug and add the lemon juice and optional vodka.

Cover and place in the fridge to chill before churning in an ice cream machine. Follow the manufacturer’s instructions for best results. Spoon the finished sorbet into an airtight container, freezing for no less than three hours before serving. Your sorbet will keep, in a freezer, for up to one month.

A printable version is available at the original recipe source here.

Nutrition information per scoop: 

  • 100 calories
  • Protein 1 gram
  • Fat 0 grams
  • Carbohydrate 23 grams
  • Fiber 2 grams

More Gluten-Free Recipes

The best way to avoid process food is to prepare your own food at home. More gluten-free ideas here.

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More recipes here

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Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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