Rosy Rhubarb Sherbet

This no-churn rhubarb sherbet gets its gorgeous pink color and bright, tart flavor from fresh rhubarb cooked down with orange juice and a touch of orange zest. The secret to its airy, scoopable texture? Folded-in egg whites beaten to stiff peaks, which keep things light instead of icy.

You cook the rhubarb mixture first, freeze it to a slush, then beat it smooth before folding in those fluffy whites. Covering with plastic wrap during the final freeze prevents ice crystals from forming, so you get a creamy result every time. Toasted coconut or chopped nuts on top add a nice crunch against the smooth, tangy sherbet.

Kitchen Tips

• Choose stalks that are firm and deeply colored for the best pink hue. The redder the rhubarb, the rosier your sherbet.
• Stirring a few times during the final freeze keeps the texture even and prevents large ice chunks from forming.
• Let the sherbet sit at room temperature for 5 to 10 minutes before scooping so it softens just enough to serve cleanly.

Variations

• Swap in strawberries for half the rhubarb for a classic strawberry-rhubarb twist.
• Add a splash of rosewater after cooking for a floral, aromatic spin.
• Top with crushed graham crackers instead of coconut for a pie-inspired finish.