A creamy and tangy rhubarb gelato, perfect for a refreshing and slightly tart dessert treat.

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In a saucepan, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat until rhubarb is soft, about 10 minutes. Let cool and puree until smooth.
In another saucepan, heat milk and cream over medium heat until hot but not boiling.
In a bowl, whisk egg yolks with remaining 1/4 cup sugar until pale.
Slowly add the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon. Do not boil.
Remove from heat and stir in vanilla extract.
Combine with the rhubarb puree and chill the mixture thoroughly in the refrigerator (at least 4 hours or overnight).
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze for a few hours until firm before serving.

Use fresh rhubarb for the best flavor, but frozen can work too if thawed and drained.
Adjust sugar based on rhubarb tartness and personal preference.
For a smoother texture, strain rhubarb puree before mixing into the base.