A creamy and tangy rhubarb gelato that perfectly balances sweet and tart flavors, ideal for a refreshing summer dessert.

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In a saucepan, combine chopped rhubarb, 3/4 cup sugar, and water. Simmer over medium heat until rhubarb is soft and breaks down, about 10-15 minutes.
Puree the cooked rhubarb in a blender or with an immersion blender until smooth. Set aside to cool.
In another saucepan, heat the milk and cream over medium heat until hot but not boiling.
In a bowl, whisk together egg yolks and 1/2 cup sugar until pale and thick.
Slowly pour the hot milk mixture into the yolks, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the vanilla extract and rhubarb puree.
Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to manufacturer’s instructions.
Transfer to a container and freeze until firm, about 2-4 hours.

You can adjust the sugar based on how tart your rhubarb is.
For a smoother texture, strain the rhubarb puree before mixing with the custard.
Add a splash of lemon juice to enhance the rhubarb flavor.