Rhubarb Gelato

Why You’ll Love This Recipe

Rhubarb Gelato is a refreshing, tangy-sweet frozen dessert that perfectly captures the bright, tart flavor of fresh rhubarb in a creamy and smooth gelato base. Ideal for warm days or as a light dessert after dinner, this gelato offers a unique twist for fruit lovers looking for something out of the ordinary. Its beautiful pink hue and rich texture make it a show-stopper in both flavor and presentation.

ingredients

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

fresh rhubarbsugarlemon juicewhole milkheavy creamegg yolksvanilla extract

directions

Wash and chop the rhubarb into small pieces.

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

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

In a separate saucepan, heat the milk and cream over medium heat until just simmering.

In a mixing bowl, whisk the egg yolks. Gradually pour in the hot milk mixture while whisking constantly to temper the eggs.

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 the rhubarb purée.

Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

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

Transfer 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: 20 minutes
Chilling and freezing time: 6-8 hours
Total time: 7-9 hours

Variations

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

Use coconut milk instead of dairy for a vegan version.

Fold in white chocolate chunks for a creamy, sweet surprise.

Add a dash of cinnamon or ginger for a warm spice kick.

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.
Do not reheat, as gelato is meant to be enjoyed cold.

FAQs

Can I use frozen rhubarb?

Yes, thaw it first and drain any excess liquid before cooking.

Is gelato the same as ice cream?

No, gelato has less air and fat, making it denser and creamier than ice cream.

Can I make this without an ice cream maker?

Yes, freeze the mixture in a shallow pan and stir every 30 minutes for a few hours to mimic churning.

Can I use other fruits?

Yes, fruits like apricot, strawberry, or raspberry pair well with rhubarb.

What gives the gelato its pink color?

The natural color comes from the rhubarb; a small amount of beet juice can enhance it if desired.

Is this recipe gluten-free?

Yes, it contains no gluten ingredients.

Can I use only cream instead of milk and cream?

It’s better to use a mix for the ideal gelato texture.

Is this safe for kids?

Yes, it contains no alcohol or allergens other than dairy and eggs.

Can I reduce the sugar?

Yes, but the texture and taste may be affected; try reducing only slightly.

What’s the best way to serve it?

Serve in chilled bowls or cones with a fresh mint garnish or a shortbread cookie on the side.

Conclusion

Rhubarb Gelato is a deliciously creamy way to highlight the tart beauty of rhubarb. With its luscious texture and vibrant flavor, it’s the perfect summer dessert that feels both elegant and nostalgic. Give it a try and discover a new seasonal favorite.

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