A creamy, smooth, and tangy rhubarb gelato, offering a refreshing and slightly tart twist on the classic Italian frozen dessert.

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In a saucepan, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat until the rhubarb breaks down and the mixture thickens, about 8-10 minutes. Blend into a smooth purée and set aside to cool.
In another saucepan, heat the milk, cream, and 1/2 cup sugar over medium heat until just steaming (do not boil).
In a bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to temper.
Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
Remove from heat and stir in the vanilla extract. Allow to cool slightly, then mix in the rhubarb purée.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.
Transfer to a container and freeze for at least 2 hours before serving.

For a smoother texture, strain the rhubarb purée before adding to the custard base.
Gelato is typically softer than ice cream and best enjoyed shortly after freezing.
You can substitute part of the rhubarb with strawberries for a sweeter variation.