Rhubarb Gelato is a creamy and tangy frozen dessert made with fresh rhubarb and a smooth custard base. It’s an elegant way to showcase rhubarb in a cool and refreshing treat.
In a saucepan over medium heat, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook for 10–12 minutes until rhubarb breaks down and softens.
Blend the rhubarb mixture until smooth and let it cool completely.
In another saucepan, heat milk and 3/4 cup sugar over medium heat until warm but not boiling.
In a bowl, whisk egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (about 170°F/77°C). Do not boil.
Remove from heat and stir in heavy cream and vanilla extract. Let cool to room temperature.
Mix in the cooled rhubarb purée into the custard base.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer gelato to an airtight container and freeze for at least 2 hours before serving.