Homemade Rhubarb Gelato – Tangy & Creamy Treat

Why You’ll Love This Recipe

Homemade Rhubarb Gelato is a luscious frozen dessert with a smooth, custard-like texture and a vibrant, tangy rhubarb flavor. It’s creamier than sorbet, lighter than traditional ice cream, and makes a refreshing way to highlight seasonal rhubarb in a truly elegant way. Ideal for summer gatherings or a cool, homemade indulgence.

ingredients

this Recipe

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

fresh rhubarbgranulated sugarlemon juicewhole milkheavy creamegg yolksvanilla extractpinch of salt

directions

Chop the rhubarb into small pieces and place in a saucepan with sugar, lemon juice, and a splash of water.

Cook over medium heat for 10–15 minutes until soft and broken down into a thick compote.

Remove from heat, cool slightly, then blend until smooth. Set aside to cool fully.

In a separate saucepan, heat milk, cream, and a pinch of salt until just steaming—do not boil.

In a bowl, whisk the egg yolks until pale, then slowly pour in the warm milk mixture while whisking constantly to temper.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 170–175°F or 77–80°C).

Remove from heat and stir in vanilla extract.

Combine the cooled rhubarb puree with the custard base and chill the mixture in the refrigerator for at least 4 hours or overnight.

Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

Transfer to a container and freeze for at least 2 hours to firm up before serving.

Servings and timing

This recipe yields approximately 1 quart (4–6 servings).Preparation time: 20 minutesCooking time: 20 minutesChilling time: 4+ hoursChurning and freezing time: 2–3 hoursTotal time: 6–8 hours

Variations

Add strawberries or raspberries to the rhubarb for a fruitier blend.

Stir in crushed pistachios or white chocolate chunks after churning.

Infuse the milk with fresh basil or ginger for herbal or spiced notes.

Use honey in place of sugar for a floral sweetness.

storage/reheating

Store Homemade Rhubarb Gelato in an airtight container in the freezer for up to 2 weeks.Place parchment or plastic wrap directly on the surface to prevent ice crystals.Serve slightly softened for best texture—no reheating required.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain well before cooking into compote.

Do I need an ice cream maker?

An ice cream maker gives the creamiest results, but you can freeze the mixture and stir every 30 minutes for a few hours.

Is it very tart?

It’s balanced—sweetened just enough to complement the natural tang of rhubarb.

Can I make it dairy-free?

Use full-fat coconut milk and omit the egg yolks for a vegan-friendly frozen treat.

Can I skip the eggs?

Without eggs, it’s closer to ice cream or frozen yogurt; the eggs create gelato’s custard base.

Why chill before churning?

It ensures proper texture and helps the gelato freeze more smoothly.

Can I serve it soft?

Yes, freshly churned gelato has a soft-serve consistency and is delicious that way.

Can I double the recipe?

Yes, if your ice cream maker can handle the volume—churn in batches if needed.

How pink will it be?

The color varies with rhubarb; redder stalks yield a richer hue.

Can I strain the puree?

Yes, for a silky-smooth gelato, strain the rhubarb puree before mixing into the custard.

Conclusion

Homemade Rhubarb Gelato is a refreshing, creamy delight that turns bold rhubarb flavor into a cool and elegant dessert. With its smooth custard base and tangy fruit infusion, it’s a perfect treat to celebrate rhubarb season in the most delicious way.

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