A creamy and tangy gelato made with fresh rhubarb, offering a perfect balance of tartness and sweetness in a smooth frozen treat.

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In a saucepan, combine the rhubarb, 1/4 cup of the sugar, and water. Cook over medium heat until the rhubarb is soft, about 10 minutes. Let cool slightly, then puree until smooth. Set aside to cool completely.
In another saucepan, heat the milk and remaining 1/2 cup sugar over medium heat until steaming but not boiling.
In a bowl, whisk the egg yolks. Slowly 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, about 5-7 minutes.
Remove from heat and stir in the rhubarb puree, heavy cream, vanilla extract, and salt.
Chill the mixture 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 the gelato to a container and freeze until firm, about 2-4 hours, before serving.