Wednesday, January 10, 2007

Rhubarb Ice Cream

As I was flicking through the pages of Neil Perry's "The Food I love" I came upon a section I hadn't really noticed. But that was before the gelateria came into my life.

Now, there's only three recipes but one immediately got my attention - Rhubarb Ice Cream and amazingly it only has 3 ingredients.

The process is ridiculously simple - Rhubarb is stewed with a little sugar until it breaks down - it's then cooled before cream is stirred through before finally being put through the ice-cream maker.

Now my only question was how would the tart characteristics of rhubarb work in ice-cream form? The only way to find out was to make it and one bite into this delicate pink hued ice-cream removed all questions.


Rhubarb Ice Cream

500 grams rhubarb, trimmed and cut into small pieces
115 grams caster sugar
200ml cream

Place the chopped rhubarb and caster sugar into a saucepan. Stir to mix, cover and then place on a gentle heat to slowly simmer. Stir occasionally and cook for about 30 minutes or until it's very soft and pulpy and most of the liquid has evaporated.

Allow to cool then pour into bowl and store in the fridge to cool completely.

When you're ready to make the ice-cream, place the rhubarb puree into a blender and process until smooth. Return to the bowl and stir through the cream.

Follow manufacturers instructions and pour into your ice-cream maker to churn - it should take about 25 minutes. Transfer into a freezer proof container and allow to set in the freezer.


The flavour of rhubarb comes through loud and clear - there's that lovely sharp tang that makes it more an "adult" ice-cream though you could extra sugar to the rhubarb during the cooking stage to make it a little sweeter.

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  1. Haalo,
    I've never seen rhubarb here in Brazil, but I feel like searching for it, since I've seen so many wonderful recipes with it.

    You and your gelateria are a dangerous combination! :D

  2. Haalo,

    The ice-cream has a wonderful color! So pretty...
    I am chilling out here with some yoghurt.. Won't mind digging in some of your beautiful ice-cream though ;)!

  3. My mom would love this ice cream, we always have rhubarb growing in the garden.

  4. Haalo - This is gorgeous. I have been intrigued by making rhubarb ice cream ever since I read Nigella Lawson's "How To Eat". Now that you've made it and eaten it, I'm convinced to follow suit.

  5. Hi Patricia - hope you can find some rhubarb, just don't eat the leaves as they are poisonous. I think the gelateria is possessing me ;)

    Thanks Anh - the colour certainly is a strong point. With the weather we've been having we need something to help cool us down.

    Hi Brilynn - Hopefully your mom will give it a try!

    Thanks Shaun - I look forward to seeing your rhubarb ice-cream - I haven't seen Nigella's version so I'll be on the look out!

  6. The rhubarb ice cream is such a wonderful colour. I would never have thought of making ice cream out of rhubarb...sorbet yes, but not ice cream. I will definitely give this a try and I have some pretty black bowls to serve it in. Thank you!

  7. Hi Heather - it's the type of thing that you have to make just because it sounds so curious. I'll love to know what you thought of it.

  8. AnonymousJune 21, 2007


    This is a WONDERFUL recipe! I love rhubarb but I haven't been able to move beyond making crisp, muffins and pies until now. Your blog is beautifully done and wonderfully written. THANK YOU! I hope you don't mind but I shared your recipe on my Yahoo page. Of course I gave you due credit and recommended to all that they check out your blog!


  9. Thanks Michelle - that's really great, I'm happy that you've enjoyed the ice-cream and managed the measurement conversions. I like you idea of trying it with a custard base, it should be delicious.


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