Rhubarb Gelato

Why You’ll Love This Recipe

Rhubarb Gelato is a refreshing and tangy frozen treat that captures the essence of spring and summer. Its vibrant pink hue and creamy texture make it a unique dessert that balances sweet and tart flavors beautifully. Perfect for hot days or as an elegant finish to a meal, this gelato is a must-try for fruit lovers and adventurous dessert fans alike.

ingredients

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

rhubarbsugarlemon juicewhole milkheavy creamegg yolksvanilla extract

directions

Trim and chop the rhubarb into small pieces.

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

Blend the rhubarb mixture until smooth, then strain to remove any fibrous bits. Let it cool.

In a separate saucepan, heat the milk and cream over medium heat until warm but not boiling.

In a bowl, whisk the egg yolks until pale. Slowly add a bit of the warm milk mixture to temper the yolks, then return the mixture to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Remove from heat, stir in vanilla extract, and combine with the cooled rhubarb puree.

Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight.

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

Transfer to a container and freeze for at least 2-4 hours to firm up before serving.

Servings and timing

This recipe yields approximately 1 quart of gelato.Preparation time: 25 minutesCooking time: 20 minutesChilling and freezing time: 6-8 hoursTotal time: 7-9 hours

Variations

Add a swirl of strawberry or raspberry puree for extra fruitiness.

Infuse the milk with fresh mint leaves before straining for a herbal twist.

Use coconut milk instead of dairy for a non-dairy version.

Fold in candied ginger pieces for a spicy-sweet contrast.

storage/reheating

Store Rhubarb Gelato in an airtight container in the freezer for up to 2 weeks.Allow to sit at room temperature for 5-10 minutes before scooping for the best texture.Do not refreeze melted gelato, as it will become icy and lose its smoothness.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, slightly sour flavor that pairs well with sweet ingredients.

Can I use frozen rhubarb?

Yes, just thaw and drain it before using to avoid excess water.

Is this gelato very sweet?

It has a balanced sweetness to complement the natural tartness of rhubarb.

Do I need an ice cream maker?

An ice cream maker is best for smooth texture, but you can freeze and stir every 30 minutes for a few hours as an alternative.

Can I skip the eggs?

Yes, but the gelato will be less rich and custard-like in texture.

Why strain the rhubarb puree?

Straining removes fibrous bits and ensures a silky gelato.

How do I know when the custard is ready?

The custard should coat the back of a spoon and leave a clear line when you swipe your finger across it.

What color will it be?

Depending on the rhubarb variety, it can range from pale pink to vibrant rose.

Can I add mix-ins?

Yes, white chocolate chips or cookie crumbles make tasty additions after churning.

Is rhubarb gelato safe for kids?

Yes, it’s a family-friendly treat as long as they enjoy tart flavors.

Conclusion

Rhubarb Gelato is a beautifully balanced dessert that combines the creamy indulgence of gelato with the bold, tangy punch of fresh rhubarb. It’s a seasonal favorite that’s both eye-catching and irresistible. Whether you’re cooling down on a summer day or looking for a show-stopping dessert, this rhubarb gelato is sure to delight.

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