Healthy Gingered Strawberry Rhubarb Sorbet


August 8, 2019

The House Magazine

One of my favorite ways to experiment with flavors is in an ice cream or sorbet. This summer, I’ve played around with different flavor combos for these chilly treats, but only created clean eating recipes. If the goal is healthy eating, opting for a sorbet versus ice cream could be the better choice. However, you need to be creative on how you introduce the “sweet” into the recipe. In this Gingered Strawberry Rhubarb Sorbet, I relied on the natural sugars from the fruit combined with honey. It’s the perfect amount of sweetness – proving that desserts can be healthy too.


Healthy Gingered Strawberry Rhubarb Sorbet

A seriously healthy, chilly treat made with no refined sugar. The ginger gives the seasonal flavor combination of strawberry and rhubarb some flare while the orange zest brings it altogether. No churning required. 

  • Author: The House of Perez
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6-8
  • Category: Cook
  • Cuisine: Sweet Treat


  • 2 cups Water
  • 2 cups Chopped Rhubarb
  • 2 cups Strawberries, Halved
  • 1/2 cup Raw Honey
  • 1 Tbs Freshly Grated Ginger
  • Zest of 1 Orange


  • Add the water, rhubarb and strawberries into a large sauce pan
  • Bring the mixture to a boil, lower heat and let simmer until the rhubarb is softened (3-5 minutes)
  • Add the honey, ginger and orange zest to the mixture and stir until combined
  • Remove from heat and let cool
  • Once cooled, pour the mixture from the sauce pan into a food processor or blender and mix until completely smooth
  • Add the blended mixture into a freezable container and freeze for 6-8 hours, serve and enjoy.


Enjoy a scoop of this sorbet in a glass of white wine or prosecco, or add the blended mixture into a freezable mold and enjoy as a Popsicle. 

Keywords: clean recipe, sweet treat, summer recipe, sorbet

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I love messing around with seasonal ingredients, and when I was developing this recipe rhubarb everywhere. I added this vegetable (yes it’s a vegetable) to a lot of recipes this summer, including these herbed blackberry mimosas. Strawberry and rhubarb is a common combination, so I spiced things up by adding freshly grated ginger to the mix and a little citrus flare from the zest of an orange. Not overly adventurous, but those two ingredients gave this recipe the extra pops of summery goodness I needed to be satisfied.

This recipe is one of my favorites because there is absolutely no refined sugar, but definitely satisfies dessert cravings. This is the kind of recipe I continually make to treat myself and my girls without sacrificing good flavor. There is no churning necessary either, so no fancy gadgets are needed to make it. A couple of other ways to enjoy a scoop of this sorbet:

  • Add the blended ingredients to a Popsicle mold and enjoy as a portable treat
  • Add a scoop of the chilly treat into a glass of white wine or prosecco for an adult variation of this dessert

Sorbet Ingredients

Typically, sorbets have a ton of added sugar, which is why they shouldn’t be considered healthier than ice cream. Typically, a sorbet recipe consists of water, sugar and a fruit puree. To eliminate the use of refined sugar, I used honey in it’s place – perfect for those who eat clean. It’s easier to make healthy versions of sorbets versus ice cream because fruit flavors pair well with natural sweeteners. With a dairy based recipe, it could be a bit more difficult.

Sorbet and Ice Cream Differences

If you are curious, the main difference between sorbet and ice cream is water and dairy. To make any sorbet, you would need water, sugar, and fruit. With ice cream you would use dairy in place of the water to create a recipe. One is icy while the other is creamy–both equally delicious and unhealthy unless natural sweeteners are used!