Rhubarb Gelato

Why You’ll Love This Recipe

Rhubarb Gelato is a creamy, refreshing frozen dessert that captures the bright, tangy essence of fresh rhubarb in a silky-smooth texture. Lighter than traditional ice cream but just as luscious, this gelato is perfect for warm days or as a sophisticated end to any meal. Its vibrant pink color and sweet-tart flavor make it a unique and irresistible treat.

Ingredients

this Recipe

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

For the gelato:

• Fresh rhubarb (chopped)
• Granulated sugar
• Water
• Lemon juice
• Whole milk
• Heavy cream
• Egg yolks
• Vanilla extract

Directions

1. In a saucepan, combine the rhubarb, half the sugar, water, and lemon juice. Cook over medium heat until the rhubarb breaks down and the mixture becomes syrupy, about 10-12 minutes. Set aside to cool slightly, then puree until smooth.
2. In another saucepan, heat the milk and heavy cream over medium heat until just steaming—do not boil.
3. In a bowl, whisk together the egg yolks and remaining sugar until pale and creamy.
4. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the vanilla extract and rhubarb puree. Mix well to combine.
7. Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight.
8. Churn the gelato in an ice cream maker according to the manufacturer’s instructions.
9. Transfer to a container and freeze until firm, about 2-4 hours.

Servings and Timing

This recipe makes about 1 quart.
Preparation time: 30 minutes
Chilling time: 4 hours
Churning and freezing time: 2-4 hours
Total time: 6-8 hours

Variations

• Add a handful of strawberries to the rhubarb for a fruity blend.
• Infuse the milk with a cinnamon stick or fresh ginger for a spiced twist.
• Stir in some finely chopped candied ginger before freezing for added texture and zing.

Storage/Reheating

Store Rhubarb Gelato in an airtight container in the freezer for up to 2 weeks.
Let sit at room temperature for 5-10 minutes before scooping for the best texture.
No reheating needed—serve frozen.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain excess liquid before cooking.

Do I need an ice cream maker?
For best texture, an ice cream maker is recommended. Without one, you can freeze the mixture, stirring every 30 minutes until frozen.

Can I make this gelato dairy-free?
Yes, use full-fat coconut milk instead of milk and cream, but note the flavor will be slightly different.

Can I make it sweeter or more tart?
Adjust the amount of sugar or lemon juice to suit your taste before chilling the custard base.

Can I add mix-ins?
Yes, gently fold in mix-ins like chopped white chocolate or shortbread cookie pieces before the final freeze.

Conclusion

Rhubarb Gelato is a light, refreshing, and luxuriously creamy dessert that showcases the tangy brilliance of rhubarb in every spoonful. Perfect for cooling off on a sunny day or serving at an elegant dinner, this homemade gelato is a delightful way to savor the flavors of the season!

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