Rhubarb Gelato

Why You’ll Love This Recipe

Rhubarb Gelato is a creamy, tangy frozen dessert that highlights the tart brightness of fresh rhubarb, balanced with rich, velvety texture from a custard-style base. This Italian-inspired treat offers a refreshing twist perfect for spring and summer, or any time you want something a little different from the usual fruit flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarbsugarlemon juicewhole milkheavy creamegg yolksvanilla extractsalt

directions

Trim and chop the rhubarb into small pieces.

In a saucepan, combine the rhubarb, sugar, and lemon juice. Cook over medium heat until the rhubarb softens and breaks down, about 10-15 minutes.

Let the rhubarb mixture cool slightly, then puree until smooth. Set aside.

In another saucepan, heat the milk and cream over medium heat until just beginning to simmer.

In a mixing bowl, whisk the egg yolks with a pinch of salt until pale.

Slowly pour the hot milk mixture into the yolks while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).

Remove from heat, stir in the vanilla extract, and let cool slightly.

Stir in the rhubarb puree until fully combined.

Chill the mixture in the refrigerator for at least 4 hours, preferably overnight.

Pour into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer to a container and freeze for at least 2 hours before serving.

Servings and timing

This recipe yields approximately 1 quart of gelato.Preparation time: 30 minutesChilling time: 4 hours or overnightChurning time: 20-30 minutesFreezing time: 2 hoursTotal time: 7 hours minimum

Variations

Add a swirl of strawberry puree for a rhubarb-strawberry twist.

Stir in chopped candied ginger for a spicy zing.

Use honey in place of some of the sugar for added depth of flavor.

Make it dairy-free by using coconut milk and omitting the egg yolks.

storage/reheating

Store Rhubarb Gelato in an airtight container in the freezer for up to 2 weeks.Let sit at room temperature for a few minutes before scooping for best texture.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, tangy flavor that pairs well with sweet and creamy elements.

Can I use frozen rhubarb?

Yes, just thaw and drain it well before cooking down.

Is this gelato very sweet?

It’s balanced—sweet enough to offset the rhubarb’s tartness, but not overpowering.

Do I need an ice cream maker?

An ice cream maker yields the best texture, but you can still make it without—just stir the mixture every 30 minutes while freezing until smooth.

Can I skip the eggs?

Yes, but the result will be more like ice cream than custard-style gelato.

Can I use a different fruit?

Yes, try gooseberries or sour cherries for similar tartness.

What makes this gelato and not ice cream?

Gelato typically uses more milk than cream and has less air churned in, resulting in a denser texture.

Is rhubarb safe to eat raw?

Only the stalks are safe to eat—avoid the leaves, which are toxic.

Why cook the rhubarb first?

Cooking softens the rhubarb and mellows its tartness, making it blend smoothly into the base.

Can I make it sugar-free?

You can try a sugar substitute, but it may affect texture and freezing consistency.

Conclusion

Rhubarb Gelato is a bright, tangy, and creamy dessert that offers a sophisticated way to enjoy seasonal rhubarb. Its unique flavor and luxurious texture make it a standout treat, ideal for warm days or special gatherings. Once you taste it, you may find yourself waiting for rhubarb season just to make another batch.

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