Rhubarb Gelato

Why You’ll Love This Recipe

Rhubarb Gelato is a refreshing and tangy frozen dessert that perfectly balances the tartness of rhubarb with the creaminess of a classic Italian gelato. Its smooth texture and vibrant flavor make it a unique and elegant treat for spring and summer. Ideal for garden parties or a light after-dinner dessert, this gelato highlights the natural brightness of rhubarb in every spoonful.

ingredients

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

rhubarbsugarwhole milkheavy creamegg yolksvanilla extractlemon juice

directions

Wash and chop the rhubarb into small pieces.

In a saucepan over medium heat, combine rhubarb, sugar, and lemon juice. Cook until the rhubarb is soft and begins to break down, about 10-15 minutes.

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

In a separate saucepan, heat the milk and cream over medium heat until it begins to steam, but do not boil.

In a bowl, whisk the egg yolks and slowly add a small amount of the hot milk mixture to temper the yolks.

Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Remove from heat, stir in vanilla extract, and mix in the rhubarb puree.

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

Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the gelato 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: 20 minutes
Cooking time: 15 minutes
Chilling and freezing time: 6-8 hours
Total time: 6.5-8.5 hours

Variations

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

Infuse the milk with fresh ginger for a spicy kick.

Fold in crumbled shortbread cookies before freezing for texture.

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

storage/reheating

Store Rhubarb Gelato in an airtight container in the freezer for up to 2 weeks.
To serve, let it sit at room temperature for 5-10 minutes to soften for easy scooping.
Do not microwave to thaw, as it may alter the texture.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain before cooking.

Is gelato different from ice cream?

Yes, gelato has less air and fat, resulting in a denser, smoother texture.

Do I need an ice cream maker?

An ice cream maker is ideal, but you can freeze and stir the mixture every 30 minutes until firm.

Can I reduce the sugar?

You can slightly reduce the sugar, but too little will affect the texture and freezing consistency.

Can I make it egg-free?

Yes, skip the custard step and use cornstarch to slightly thicken the base instead.

Can I add mix-ins?

Absolutely—candied ginger, shortbread, or fruit swirls work well.

What kind of rhubarb should I use?

Bright red rhubarb gives the gelato a beautiful color, but any kind works.

How long does it take to churn?

Typically 20-25 minutes, depending on your machine.

Can I double the recipe?

Yes, if your ice cream maker can handle the volume.

Why is my gelato icy?

Ensure the mixture is fully chilled before churning and don’t skip the sugar, which helps prevent iciness.

Conclusion

Rhubarb Gelato offers a cool, creamy twist on a classic seasonal ingredient. With its luscious texture and distinct tartness, this treat brings elegance and flavor to any dessert spread. Whether you enjoy it solo or with a fruit garnish, it’s a must-try for rhubarb lovers.

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